Chicken Wild Rice Soup

"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."

Prep:15 m    Cook:2 h 10 m   Ready In:2 h 25 m


  • 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

1-Melt butter in a large saucepan over medium heat. 
  Stir in the onion, celery and carrotsand 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.

2-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.)

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