A comforting and hearty soup, perfect for chilly days. This creamy chicken and mushroom wild rice soup is easy to prepare, can be made in a slow cooker, and freezes well for future meals.
- 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 tsp salt
- ½ tsp curry powder
- ½ tsp mustard powder
- ½ tsp dried parsley
- ½ tsp ground black pepper
- 1 cup slivered almonds
- 3 tbsp dry sherry
- 2 cups half-and-half
Sauté Vegetables:
In a large saucepan over medium heat, melt the butter.
Add the onion, celery, and carrots, sautéing for about 5 minutes.
Stir in the mushrooms and cook for an additional 2 minutes.
Make the Base:
Sprinkle in the flour and stir well to coat the vegetables.
Slowly pour in the chicken broth, stirring continuously to avoid lumps.
Bring the mixture to a gentle boil, then reduce the heat to low.
Combine Ingredients:
Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and sherry.
Let the soup warm through.
Add Creaminess:
Pour in the half-and-half, stirring gently to incorporate.
Simmer on low for 1 to 2 hours, stirring occasionally.
Important: Do not allow the soup to boil, as this may cause the creamy base to separate.