2 med. stalks celery, sliced
1 med. carrot, coarsely shredded
1 med. onion, chopped (about 1/2 cup)
1 small green pepper, chopped
2 T. margarine or butter
3 T. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups cooked wild rice
2 cups chicken broth
1 cup whole cream
1/3 cup toasted slivered almonds
1/4 cup snipped parsley
4 slices thick, lean bacon, cooked and crumbled

Cook wild rice following package directions. Cook and stir celery, carrot, onion, and green pepper in margarine in 3-quart saucepan until celery is tender (about 5 minutes). Stir in flour, salt, and pepper. Add chicken broth slowly, stirring constantly to blend in flour. Add wild rice. Heat to boiling.

Cover and simmer, stirring occasionally, 15 minutes. Stir in cream, almonds, parsley, and bacon. Heat just until hot, but do not boil.

Makes 5 servings, about 1 cup each.