I wish you could have walked into my house last night about 6:00 pm and smelled the aroma of this soup simmering. Oh my goodness, it smelled so good! I’ve had renditions of this soup twice in the last month. Once at a local restaurant in our area called The Morgan House and once at the Nordstrom Cafe. Both were excellent but, I wanted to create my own. Wild Rice, Mushrooms, sherry and chicken were all ingredients I knew I wanted to include. After looking on line at a few recipes the following is the one I’ve created. I thought it was quite delicous without the flour and half and half but, with it…well… it’s wonderful!
Chicken and Wild Rice Soup
1/2 cup butter
1 cup finely chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 lb sliced mushrooms (fresh, I used Baby Bellas)
2/3 cup all purpose flour
6 cups chicken broth
2 cups wild rice (cooked)
3 bone in chicken breasts (roasted and cubed, I place the chicken breasts skin side up in a roasting pan, salt and pepper the breasts, drizzle well with olive oil and place in a 425 degree oven for approx. 30 minutes. Check the doneness with a thermometer, sticking it in the fattest part of the breast to test for doneness. Allow to cool until you can handle the chicken and cut the meat off the bone and cube)
1/2 tsp salt (plus more to taste)
1/2 tsp curry powder
1/2 tsp parsley (dried)
1/2 tsp black pepper (plus more to taste)
1/2 cup slivered almonds
5 Tablespoons dry sherry
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 minutes more. Add the salt, curry, parsley and pepper give it a good stir and then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil, reduce heat to low and simmer for 10 minutes.
Next, add the rice, chicken, almonds and the sherry. Allow to heat through, then pour in the half and half. Let the soup simmer (don’t let it come to a boil) for 30 to 45 minutes.