Chicken Wild Rice Soup I Recipe

 

 

 

 

 

Chicken Wild Rice Soup I Recipe

"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." Author: Sue Total Time: 2 h 25 m

Prep time: 
Cook time: 
Serving size: 8
Calories per serving: 433

Ingredients:

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrot
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 breast, 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
2 cups half-and-half

Directions:

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.

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.)

Source: allrecipes.com

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