Wild Rice Soup Recipe | Betty Crocker

Ingredients

• 3 tablespoons butter
• 1 cup sliced celery
• 1 cup peeled, coarsely shredded carrot
• 1 cup chopped onions
• 3 tablespoons Gold Medal™ All-Purpose Flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme leaves, if desired
• 2 1/2 cups Progresso™ Chicken Broth
• 1 can (15 oz) cooked wild rice
• 1 cup half-and-half
• 1/4 cup slivered almonds, toasted
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley