Christie and I both made this soup this week. It was so delicious.
Chicken and Wild Rice Soup
From My Kitchen Cafe
• ½ cup butter
• 1 finely chopped onion
• ½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
• ½ pound fresh mushrooms, sliced
• ½ cup carrots, sliced
• ¾ cup all-purpose flour
• 6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
• 2 cups cooked wild rice
• 1 pound boneless, skinless chicken breasts, cubed
• ½ teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon mustard powder
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup slivered almonds
• 2 cups nonfat half-and-half
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. 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, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
Notes: Christie and I both used celery instead of the corn. I added a couple handfuls of shredded cabbage, you couldn't even tell it was there. Christie served hers with the almonds on the side and I left them out. It was very delicious, Sarah ate 2 bowls.