Chicken & Wild Rice Soup

This soup was very good! It was very filling and was even better reheated. It is another great one from the Sister's Cafe. Visit their website to see more great recipes at http://sisterscafe.blogspot.com/ I used their picture too! They have such cute dishes and mine are definitely not fancy! :) I hope you like it!

INGREDIENTS:
½ c. butter

1 finely chopped onion

½ - 1 c. frozen corn (or ½ c. chopped celery, if preferred)

½ lb fresh mushrooms, sliced

½ c. carrots, sliced

¾ c. all-purpose flour

6 ½ c. chicken broth

2 c. cooked wild rice

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

2 c. half-and-half

INSTRUCTIONS:
1. Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well.
2. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

3. Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.