1/4 Cup Butter (Can use less butter and little olive oil)
1/2 Medium Onion, Finely Chopped (Can Use Whole)
2-4 Cloves of Garlic, as Preferred
1/2-1 Pound Fresh Mushrooms, Sliced (Can Use Canned)
1/2 Cup Sliced Celery
1/2 Cup Sliced Carrots
1/2 Cup Flour
6 Cups Chicken Broth
2 Cups or More Cooked Wild Rice, Can Make Ahead
2-4 Cups Cooked Chicken, Cut Into Small Pieces
2 Cups Half and Half
2/3 Cup Sherry
1/2 Teaspoon Salt or to Taste
1/2 Teaspoon Curry Powder
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Dried Chervil
1/4 Teaspoon White Pepper
A bay leaf or two if desired
Instructions
In a large saucepan melt the butter over medium heat and add onion and garlic. (I use my soup pot for the whole process) Cook the onions and garlic about 5 minutes or until they’re golden, stirring regularly.
Add the mushrooms, celery, carrots and cook for about 5 minutes stirring as needed – you don’t need to cook them completely. Add the flour and gradually add the broth, constantly stirring as the broth is being added, the goal is to try to minimize the lumps. (You may want to add some of the broth to the flour in a separate container and whisk it or shake it until it’s smooth and then add that to the veggies, and then gradually add the rest of the broth.)
Add a bay leaf, if desired and cook the mixture for about 10 minutes. Stir in the rice, chicken, curry powder, dry mustard, chervil and white pepper. Depending on how much rice and chicken you add you may also want to add more broth, wine and/or Half and Half.
Reduce heat to low. Stir in Half and Half. Bring soup to a simmer stirring occasionally. Check the soup for seasoning, add salt if needed. Simmer until it’s done to your liking. I simmer for an hour or more. Remove the bay leaf before serving.
Serving
Suggestions
Garnish with chopped, dried or fresh parsley. Always better the 2nd day.
Originally Submitted
11/12/2012
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