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Wild Rice Chicken Mushroom Soup

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PREP TIME
20 min
COOKING TIME
130 min
TOTAL TIME
150 min
SERVINGS
8 servings
Soup U.S.
Wild Rice Chicken Mushroom Soup
Ingredients
  • 1/2 cup butter
  • 1 finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/2 pound fresh sliced mushrooms
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups cooked wild rice
  • 1 pound boneless skinless chicken breasts, cooked and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1 cup slivered almonds
  • 3 tablespoons dry sherry
  • 2 cups half-and-half
Instructions
1
Heat a large saucepan over medium heat and melt butter. Introduce the onion, celery, and carrots into the pan and cook for 5 minutes, stirring occasionally. Add mushrooms to the mixture and continue cooking for an additional 2 minutes. Next, incorporate flour into the pan and mix thoroughly. Gradually pour in chicken broth while continuously stirring until all ingredients have been fully incorporated. Bring the mixture to a gentle boil, then lower the heat to low and let it simmer.
2
Add cooked rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry to the saucepan. Allow everything to heat through together before adding half-and-half. Let the dish continue to simmer for 1 to 2 hours, taking care not to bring it to a full boil as this may cause the roux to break.