Wild Rice, Mushroom and Chicken Soup

    Wild Rice, Mushroom and Chicken Soup


    600 people made this

    Chicken and wild rice are combined with fresh vegetables, slivered almonds, and a hint of sherry to make this hearty soup. It can also easily be cooked in a slow cooker and freezes well.

    Serves: 8 

    • 125g butter
    • 1 finely chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup sliced carrots
    • 220g fresh sliced mushrooms
    • 3/4 cup (90g) plain flour
    • 6 cups (1.5 litres) chicken stock
    • 2 cups cooked wild rice
    • 500g 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
    • 1 cup (125g) slivered almonds
    • 3 tablespoons dry sherry
    • 2 cups (500ml) light cream

    Preparation:15min  ›  Cook:2hours10min  ›  Ready in:2hours25min 

    1. 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 stock, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
    2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the light cream. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

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