Monday, January 16, 2012

Chicken Wild Rice Soup

Ok, so this is not a "Fat Free" soup. Nor, is it ready in 20 minutes. But the time you put it's totally worth the effort.

Ingredients you will need:

1/2 Cup butter
1 finely chopped onion
1/2 Cup chopped celery
1/2 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 (optional)
2 Cups half-and-half


Melt butter in a large saucepan over medium heat.

Stir in the onion, celery and carrots and saute  5 minutes.

Add mushrooms and saute for 2 more minutes.

Then add 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 simmer.

Next, add rice.


Salt, curry powder, mustard powder, parsley, ground pepper and salt.

Add almonds.

Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours. {note: do not boil or your roux will break.}

Enjoy {smile}


I will be linking up to all these great sites today! Stop by when you get the time.  Tuesday at The Table - Tasty Tuesday - Tempt My Tummy

1 comment:

  1. Hi, Kate! You always have the best recipes and this is no exception! Another one I'll have to try. Thanks for passing it along.


Related Posts Plugin for WordPress, Blogger...