2 tablespoons butter
1 cup sliced celery
1 cup coarsely shredded carrot
1/2 cup finely chopped onion
3 tablespoons flour
1/4 teaspoon black pepper
1 3/4 cups cooked wild rice (1/2 cup uncooked + 1 1/4 cups water)
1 cup water
10.5 ounces condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds
1/4 cup fresh chopped parsley

Melt butter in 3 quart saucepan over medium-high heat. Add celery, onion, carrot and cook 4 minutes, stirring occasionally, till tender. Stir in flour and pepper. Stir in rice, water and broth. Heat to boiling, reduce to low, cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds and parsley. Heat just till hot. Do not boil or half-and-half may curdle.