Description
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.
Ingredients
- ½ cup butter
- 1 finely chopped onion
- ½ cup chopped celery
- ½ cup sliced carrots
- ½ pound fresh sliced mushrooms
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts, cooked and cubed
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
Instructions
- 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 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.)
Prep Time: 15 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 25 mins
Servings: 8