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2 medium stalks celery, sliced
1 medium carrot, coarsely shredded
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped
2 Tbs. margarine or butter
3 Tbs. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups cooked wild rice with seasonings
1 cup water
1 can (10 1/2 oz.) condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup snipped parsley

Cook and stir celery, carrot, onion and green pepper in
margarine in 3-qt. saucepan until celery is tender, about 5
minutes. Stir in flour, salt, and pepper. Stir in wild rice,
water, and broth. Heat to boiling; reduce heat. Cover and simmer
15 minutes, stirring occasionally. Stir in remaining
ingredients. Heat until just hot (do not boil). Makes 5
servings. (from Teresa Johnson)

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