Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

1/4 c. butter

1 finely chopped onion

1/2 c. chopped celery

1/2 lb fresh mushrooms, sliced

1/2 c. carrots, sliced

1/2 c. frozen corn
1/2 c. all-purpose flour

6 c. chicken broth
2 c. cooked wild rice

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

1 - 2 c. half-and-half (or milk)

Melt butter in a large pot over medium heat. Stir in the onion, celery, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, corn, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 10-15 mins. Do not boil or the roux will break.