Chicken Wild Rice Soup I Recipe

Ingredients
<br>- ½ cup butter
<br>- 1  finely chopped onion
<br>- ½ cup chopped celery
<br>- ½ cup sliced carrots
<br>- ½ pound fresh sliced mushrooms
<br>- ¾ cup all-purpose flour
<br>- 6 cups chicken broth
<br>- 2 cups cooked wild rice
<br>- 1 pound boneless skinless chicken breasts, cooked and cubed
<br>- ½ teaspoon salt
<br>- ½ teaspoon curry powder
<br>- ½ teaspoon mustard powder
<br>- ½ teaspoon dried parsley
<br>- ½ teaspoon ground black pepper
<br>- 1 cup slivered almonds
<br>- 3 tablespoons dry sherry
<br>- 2 cups half-and-half
<br><p></p>Directions
<br>step 1: 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.
<br>step 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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Ingredients
- ½ cup butter
- 1 finely chopped onion
- ½ cup chopped celery
- ½ cup sliced carrots
- ½ pound fresh sliced mushrooms
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts, cooked and cubed
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half

Directions
step 1: 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.
step 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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