Chicken Wild Rice Soup I
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Recipe Summary Chicken Wild Rice Soup I
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 | Baked Chicken Recipes Whole½ cup butter1 finely chopped onion½ cup chopped celery½ cup sliced carrots½ pound fresh sliced mushrooms¾ cup all-purpose flour6 cups chicken broth2 cups cooked wild rice1 pound boneless skinless chicken breasts, cooked and cubed½ teaspoon salt½ teaspoon curry powder½ teaspoon mustard powder½ teaspoon dried parsley½ teaspoon ground black pepper1 cup slivered almonds3 tablespoons dry sherry2 cups half-and-halfDirectionsMelt 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.)Info | Baked Chicken Recipes Wholeprep:
15 mins
cook:
2 hrs 10 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
TAG : Chicken Wild Rice Soup ISoups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes, Cream of Mushroom Soup Recipes,
