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.

Author: Arleena
Prep Time: 15 mins
Cook Time: 2 hours 10 mins
Total Time: 2 hours 25 mins
Yield: 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.)

Keywords: soup, wild rice soup, chicken and mushroom soup, creamy soup

Find it online: https://cucinadeyung.com/chicken-and-mushroom-wild-rice-soup/