Lunch
Chicken Wild Rice Soup I
A hearty and creamy soup filled with tender chicken, wild rice, and vegetables. Comforting and satisfying, this soup is perfect for chilly days or cozy meals.
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 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:
- 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.)