Ingredients
-
4
-
1/2
-
1/2
-
1/2
-
1/2
-
6
-
4
-
1
-
3/4
-
1/2
-
-
-
-
-
Directions
Creamy Chicken-Wild Rice Soup, The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it’s a great way to use up leftover chicken and presumably turkey. This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also “crockpot-able” if you prefer., We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for. *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! used Kitchen Accomplice Chicken Broth, and didn’t need to add any salt at all., Absolutely delicious!
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Steps
|
1
Done
|
Saute Onion, Celery and Carrots in a Large Sauce Pan For 5 Minutes. |
|
2
Done
|
Add Mushrooms and Saute Another 5 Minutes. |
|
3
Done
|
Add Flour and Stir Well. |
|
4
Done
|
Gradually Pour in Chicken Stock, Stirring Constantly Use a Whisk If Necessary to Blend. |
|
5
Done
|
Bring Just to Boil, Reduce Heat and Bring to Simmer. |
|
6
Done
|
Add Wild Rice, Chicken, Salt, Curry Powder, Parsley, Black Pepper, Almonds If Using and Sherry. |
|
7
Done
|
Allow to Heat Through, Then Pour in Half-and-Half. |
|
8
Done
|
Simmer Soup For 1 to 2 Hours- Do not Boil. |
