wild rice soup

wild rice soup

with the minnesota roots from my fiance, wild rice soup has become a favorite. this was my first attempt at making it, going from a recipe i found here. be sure to cook the wild rice before you make the soup- it takes about an hour. (i realized halfway through, and had to put the soup on hold while i cooked the rice... not exactly what i wanted to be doing). the only other thing i'd recommend is taking special care to monitor the thickness of the soup as you near the end of the cooking time. mine got very thick in a short amount of time. {maybe this is known to you veteran soup-makers? any other tips you'd like to let me in on?}

it is really delicious... you must tuck it away for a wintry day.

creamy chicken and wild rice soup
adapted from allrecipes

ingredients
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
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

directions
1. 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.

2. 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.)