Chicken and Mushroom Wild Rice Soup

This deliciously creamy soup with chunks of chicken, sliced mushrooms, cooked wild rice, and hearty vegetables is flavored with spices and sherry.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 30 mins
• Calories: 529 Calories

Ingredients

• 2 cups half-and-half
• 6 cups chicken broth
• 2 cups cooked wild rice
• 3 tablespoons dry sherry
• 1 cup slivered almonds
• 1 finely chopped onion
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 0.5 cup butter
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup chopped celery
• 0.5 cup sliced carrots
• 0.5 pound fresh sliced mushrooms
• 0.75 cup all-purpose flour
• 0.5 teaspoon curry powder
• 0.5 teaspoon mustard powder
• 0.5 teaspoon dried parsley

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well. Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Step 2

Add 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. (Note: Do not boil or your roux will break.)