chicken wild rice soup i

Ingredients

• Servings: 8
• 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
• 2 cups half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• melt butter in a large saucepan over medium heat. stir in the onion, celery and carrots and 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.
• next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and . 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.)