Sauté celery, carrot, onion and green pepper in butter in 3-qt saucepan until celery is tender, 5 minutes. Stir in flour, salt, pepper. Stir in wild rice, water, broth. Heat to boiling; reduce heat. Cover & simmer, stirring occasionally, 15 minutes. Stir in half-and-half, almonds, parsley. Heat through (do not boil). Yields about 5 cups.