Chicken & Mushroom Wild Rice Soup

Chicken & Mushroom Wild Rice Soup – 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.

Chicken & Mushroom Wild Rice Soup

Arleena
Chicken & Mushroom Wild Rice Soup - 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.
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 8 servings

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

Instructions
 

  • 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.)

Recipe by: allrecipes.com

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