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Wild Rice Soup

1 med. carrot grated
2 med. stalks celery, sliced
1 med. onion, chopped
2 tbsp. margarine
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked wild rice
1 c. water
1 can (10 3/4 oz.) chicken broth, condensed
1 c. half and half or milk
1/4 c. snipped parsley, opt.

Cook and stir celery, carrot, onion in margarine in saucepan until celery is tender, about 15 minutes. Stir in flour, salt, 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 hot (do not boil) 5 servings.

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