Wild Rice Soup

WILD RICE SOUP

2 Tbsp. butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, if desired
1 cup water
1 can (10 1/2 oz) condensed chicken broth
1 1/2 cups canned or frozen cooked wild rice
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender. Stir in Bisquick, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil). Makes 4 servings.