Chicken and Wild Rice Soup

½ c. butter

1 finely chopped onion

½ – 1 c. frozen corn (or ½ c. chopped celery, if preferred)

½ lb fresh mushrooms, sliced

½ c. carrots, sliced

¾ c. all-purpose flour

6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)

2 c. cooked wild rice (once I tried using a box of wild rice/brown rice combo with a seasoning packet and it was great)

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I haven’t tried it.) 

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. 

Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.

Yield: 6-8 servings