Chicken and Wild Rice Soup

This has fast become one of my favorite soups. It comes together quickly, but should simmer for 1 1/2- 2 hours. I did double the rice, and because of that, more chicken broth or water should be added. My leftovers are really thick. I just add water before warming for the perfect soup consistency.


Chicken and Wild Rice Soup

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn 

½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
8 cups chicken broth  
4 cups cooked wild rice  (I used 2 boxes of Uncle Ben's Wild Rice mix w/out the seasoning pack- I also didn't cook before hand. Just add the raw rice to the soup- it will cook!)
1 pound boneless, skinless chicken breasts, cubed
½ teas salt
½ teas curry powder
½ teas mustard powder
½ teas dried parsley
½ teas black pepper
1 cup slivered almonds
2 cups half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and saute for 5 minutes. Add the mushrooms and saute 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Serve hot with bread!