Ingredients
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4 tablespoons butter
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1/2 onion, finely chopped
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1/2 cup celery, chopped
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1/2 lb fresh mushrooms, sliced
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6 tablespoons flour
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4 cups chicken stock
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1 cup cooked wild rice
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1/2 teaspoon salt
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1/2 teaspoon curry powder
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1/2 teaspoon dried parsley
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1/4 teaspoon black pepper, to taste
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1/2 cup slivered almonds
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2 tablespoons sherry wine (not cooking sherry)
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3/4 cup half-and-half
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1/2 cup carrot, sliced
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3/4 lb boneless skinless chicken breast, cooked and shredded
Instructions
- Saute onion, celery and carrots in a large sauce pan for 5 minutes.
- Add mushrooms and saute another 5 minutes.
- Add flour and stir well.
- Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
- Bring just to boil, reduce heat and bring to simmer.
- Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
- Allow to heat through, then pour in half-and-half.
- Simmer soup for 1 to 2 hours- do not boil.