Chicken Wild Rice Soup I

SUBMITTED BY: Sue PHOTO BY: lazybaker

"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well."

PREP TIME	15 Min
COOK TIME	2 Hrs 10 Min
READY IN	2 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

READ REVIEWS (156)

DIRECTIONS

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute 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. (Note: Do not boil or your roux will break.)

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REVIEWS

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Reviewed on Oct. 22, 2003 by CHILLY CHIPPY

Since moving to Minnesota, I've tried several wild rice soup recipes - this is the best yet. Several steps can be completed the nite before - cooking/cubing the chicken, cooking the rice, etc. I've found that the key is to learn how to cook wild rice first - I always use 4 cups of water to one cup wild rice with a tsp of salt and boil it for approx. 40-50 minutes. Then I divide it into to large baggies of 2 cups each, which can be frozen for later use. I added 8 slices of cooked and crumbled bacon, substituted garlic salt for the salt, and ommitted the curry and mustard powders. I also used 3 cups of cooked wild rice instead of two. A GREAT recipe that I will use again.

10 users found this review helpful

Reviewed on Mar. 5, 2003 by GochisosamaDeshita

Excellent, excellent recipe, Sue! I made this on a rainy Friday afternoon after a long day at work, and it was remarkably easy and very tasty! My two roommates and I feasted on this with toasted wheatberry bread... They raved about it! I baked the boneless, skinless chicken breasts (brushed with extra-virgin olive oil, sprinkled with marjoram, thyme, oregano, a little salt & pepper, then baked at 450 for 30-35 min.) Turned out great! This is definitely a keeper! I even sent a copy of your fabulous recipe to my mother (a native Minnesotan from Hibbing). Thanks!

9 users found this review helpful

Reviewed on Nov. 16, 2005 by Laura

This is the second time I've made this soup, and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice :-) One observation and one suggestion. Observation: Don't worry about the flour "clumping" when you add it to the veggies....the clumps cook out! Suggestion: Double the Curry. This ingredient sounded strange to me when I first looked at the recipe, but believe me it's the *KEY* to this soup. Well any type of chicken based soup, so I'm told. Who would have ever thought Curry makes chicken soup more "chickeny"!! Enjoy, it's awesome.

8 users found this review helpful

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