Name: Chicken Wild Rice Soup I
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - ½ cup; Finely chopped onion - 1; Chopped celery - ½ cup; Sliced carrots - ½ cup; Fresh sliced mushrooms - ½ pound; All-purpose flour - ¾ cup; Chicken broth - 6 cups; Cooked wild rice - 2 cups; Boneless skinless chicken breasts, cooked and cubed - 1 pound; Salt - ½ teaspoon; Curry powder - ½ teaspoon; Mustard powder - ½ teaspoon; Dried parsley - ½ teaspoon; Ground black pepper - ½ teaspoon; Slivered almonds - 1 cup; Dry sherry - 3 tablespoons; Half-and-half - 2 cups

Ingredients for - Chicken Wild Rice Soup I

1. Butter ½ cup

2. Finely chopped onion 1

3. Chopped celery ½ cup

4. Sliced carrots ½ cup

5. Fresh sliced mushrooms ½ pound

6. All-purpose flour ¾ cup

7. Chicken broth 6 cups

8. Cooked wild rice 2 cups

9. Boneless skinless chicken breasts, cooked and cubed 1 pound

10. Salt ½ teaspoon

11. Curry powder ½ teaspoon

12. Mustard powder ½ teaspoon

13. Dried parsley ½ teaspoon

14. Ground black pepper ½ teaspoon

15. Slivered almonds 1 cup

16. Dry sherry 3 tablespoons

17. Half-and-half 2 cups

How to cook deliciously - Chicken Wild Rice Soup I

1 . Stage

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.

2 . Stage

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.)