Chicken Wild Rice Soup I
Try this Chicken Wild Rice Soup I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- add all ingredients to list
- Carbohydrate 359.999884377153 g
- Cholesterol 7280.66857597063 mg
- Fat 1652.80119648411 g
- Fiber 32.4754416133378 g
- Protein 1630.77531700962 g
- Saturated Fat 624.071123587904 g
- Serving Size 1 1 recipe (12359g)
- Sodium 9754.56299693857 mg
- Sugar 327.524442763815 g
- Trans Fat 126.045279789216 g
- Calories 23114 calories
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 broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. 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 half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.) All done! Now take a photo, rate it, and share your accomplishments! {{email.address}} 603 Ratings
