Dinner Party

Minnesota Wild Rice Soup

2 tablespoons butter or olive oil
1 cup sliced celery stalks
2 cups coarsely chopped carrot
1/2 chopped onion
3 tablespoons all-purpose or spelt flour
1 1/2cups cooked wild rice
1 cup water
1 1/2 cups vegetable stock
1/3 cup tasted slivered almonds
1/4 cup fresh chopped parsley
Salt and pepper to taste

Melt the butter or heat the oil in a soup kettle or Dutch oven and sauté the celery, carrot, onion together until the onion is lightly colored. Sprinkle on the flour and cook stirring until incorporated. Add the rice, water, stock. Bring to a boil, then reduce to a simmer, cover lightly and cook, stirring occasionally, for about 15 minutes. Stir in parsley. Turn off the heat and adjust the salt and pepper to taste. Put in bowls, top with a generous helping of toasted almonds and serve.