Creamy Chicken and Wild Rice Soup

2 ribs celery, chopped

3 carrots, chopped fine or grated

1 medium onion, chopped

1 small red pepper, chopped fine

1 tablespoons butter

1 tablespoon canola oil or EVOO

3 tablespoons flour

1-2 cups cooked chicken

3 cups chicken broth

1 ½ cups cooked wild rice

½ cup slivered almonds, toasted

1 cup half & half or evaporated milk

¼ cup parsley, chopped

Salt and pepper to taste

Dash red pepper

Cook veggies in butter and oil until red pepper is soft.  Stir in flour and cook for two minutes.  Add broth and chicken heat to boiling and then simmer soup for at least 30 minutes.  Add rice, almonds, milk, parsley, and seasonings, simmer another 30 minutes and serve.