Chicken and Wild Rice Soup

Total Time

2 Hours 25 Minutes

Servings

8

Ingredients

• 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 plain 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 single cream

Instructions

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add the mushrooms and sauté for 2 more minutes. Then add the flour and stir well.
2. 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.
3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.
4. Allow to heat through, then pour in the single cream. Let simmer for 1 to 2 hours. Do not boil or your roux will break.