Chicken Wild Rice Soup

Shared by: Sara-Lynn Kuzmic
"This is my favorite soup. I usually make it the first cool day in fall along with cinnamon rolls. My family has come to depend on it when they weather turns!" - Sara-Lynn
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
1 1/2 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
2 cups half-and-half
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. 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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