Chicken and Mushroom Wild Rice Soup
A hearty and comforting soup with a rich blend of chicken, wild rice, mushrooms, and a creamy base. This variation on a recipe shared by a Minnesota farm wife is perfect for cozy meals. It can be easily made in a slow cooker and freezes well.
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Servings: 8
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Ingredients:
- ½ cup butter
- 1 onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, sliced
- ½ pound fresh mushrooms, sliced
- 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
Directions:
- Prepare the ingredients: Gather all the ingredients before you begin.
- Cook the vegetables: In a large saucepan, melt butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Then, stir in the sliced mushrooms and cook for another 2 minutes.
- Make the roux: Stir in the flour and mix well, ensuring the vegetables are coated.
- Add broth: Gradually pour in the chicken broth while stirring constantly. Once the broth is fully incorporated, bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Combine other ingredients: Add the cooked wild rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, slivered almonds, and dry sherry to the soup. Stir to combine and allow the soup to heat through.
- Finish with half-and-half: Pour in the half-and-half and stir. Let the soup simmer for 1 to 2 hours, being careful not to let it boil to avoid breaking the roux. Serve hot and enjoy!