Creamy Chicken-Wild Rice Soup
Ready In: 2 hrs 25 mins
Serves: 4-5
Ingredients
- 4 tablespoons butter
- 1⁄2 onion, finely chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, sliced
- 1⁄2 lb fresh mushrooms, sliced
- 6 tablespoons flour
- 4 cups chicken stock
- 1 cup cooked wild rice
- 3⁄4 lb boneless skinless chicken breast, cooked and shredded
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon black pepper, to taste
- 1⁄2 cup slivered almonds (optional)
- 2 tablespoons sherry wine (not cooking sherry)
- 3⁄4 cup half-and-half
Directions
- Saute onion, celery and carrots in a large sauce pan for 5 minutes.
- Add mushrooms and saute another 5 minutes.
- Add flour and stir well.
- Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
- Bring just to boil, reduce heat and bring to simmer.
- Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
- Allow to heat through, then pour in half-and-half.
- Simmer soup for 1 to 2 hours- do not boil.
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