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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.)