Chicken And Wild Rice Soup

Ingrédients

½ cup butter

1 finely chopped onion

½ cup chopped celery

½ cup sliced carrots

½ lb fresh sliced mushrooms

¾ cup all-purpose flour

8 cups chicken broth

2 cups cooked wild rice

1 lb boneless skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp dried parsley

½ tsp mustard powder

½ tsp ground black pepper

1 cup slivered almonds

2 cups half-and-half

3 tbsp dry sherry

Instructions

Melt butter in a large saucepan over medium heat. Stir in the onion, celery, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 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.

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. Do not boil or your roux will break.