Chicken Wild Rice Soup
"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well."
Prep:15 m Cook:2 h 10 m Ready In:2 h 25 m
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts, cooked and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
1-Melt butter in a large saucepan over medium heat.
Stir in the onion, celery and carrotsand saute for 5 minutes.
Add the mushrooms and saute for 2 more minutes.
Then add the flour and stir well. Gradually pour
in the chicken broth, stirring constantly,until all has been
added. Bring just to a boil, reduce heat to low
and let simmer.
2-Next, add the rice, chicken, salt, curry powder, mustard
powder,parsley, ground black pepper, almonds and sherry
Allow to heat through, then pour in the half-and-half.
Let simmer for 1 to 2 hours. (Note: Do not boil or
your roux will break.)