Chicken Wild Rice Soup I

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the chopped onion, celery, carrots and sliced mushrooms and cook for 10 minutes, stirring, until softened.

2. Stir in the flour, salt, curry powder, mustard powder, dried parsley and black pepper. Cook for 2 minutes, stirring constantly.

3. Gradually whisk in the chicken broth. Bring to a simmer, stirring often, and cook about 5 minutes until slightly thickened.

4. Stir in the cooked wild rice, cooked cubed chicken and slivered almonds. Reduce heat to low, cover partly and simmer for 80 minutes, stirring every 15 minutes.

5. Stir in the dry sherry and half-and-half. Simmer gently over low heat for 15 minutes; do not let it boil.

6. Keep the soup over low heat for 18 minutes, stirring occasionally, until the chicken is heated through to 165°F (74°C) in the thickest piece. Serve hot.