Creamy Chicken-Wild Rice Soup |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 5 |
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The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also crockpot-able if you prefer. Ingredients:
4 tablespoons butter |
1/2 onion, finely chopped |
1/2 cup celery, chopped |
1/2 cup carrot, sliced |
1/2 lb fresh mushrooms, sliced |
6 tablespoons flour |
4 cups chicken stock |
1 cup cooked wild rice |
3/4 lb boneless skinless chicken breast, cooked and shredded |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/2 teaspoon dried parsley |
1/4 teaspoon black pepper, to taste |
1/2 cup slivered almonds (optional) |
2 tablespoons sherry wine (not cooking sherry) |
3/4 cup half-and-half |
Directions:
1. Saute onion, celery and carrots in a large sauce pan for 5 minutes.
2. Add mushrooms and saute another 5 minutes.
3. Add flour and stir well.
4. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
5. Bring just to boil, reduce heat and bring to simmer.
6. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
7. Allow to heat through, then pour in half-and-half.
8. Simmer soup for 1 to 2 hours- do not boil.
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