Everyone loves this creamy, comforting soup.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 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
- 1 finely chopped onion
- Carbohydrate 44.9999855471441 g
- Cholesterol 910.083571996329 mg
- Fat 206.600149560514 g
- Fiber 4.05943020166723 g
- Protein 203.846914626202 g
- Saturated Fat 78.008890448488 g
- Serving Size 1 1 Serving (1545g)
- Sodium 1219.32037461732 mg
- Sugar 40.9405553454769 g
- Trans Fat 15.7556599736519 g
- Calories 2889 calories
Step-by-step
- 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.)
Operating on a strict grocery budget requires maximizing every ounce of butter, chicken broth, and half-and-half without wasting specialty items. Extending rich soups with cooked wild rice and slivered almonds stretches expensive proteins like chicken breasts further across eight servings.
- Substitute the dairy half-and-half with an unsweetened plant-based milk and oil blend at a 1:1 ratio if managing lactose intolerance.
- Swap the standard all-purpose flour for a gluten-free measure-for-measure flour blend to thicken the roux safely.
- Monitor the heat strictly during the one-to-two-hour simmer; maintaining a gentle warmth prevents the dairy proteins from curdling and breaking the roux.
- Utilize pre-cooked wild rice to cut down total preparation time to 45 minutes when fresh grains are unavailable.
- Store leftovers in an airtight container in the refrigerator for up to four days, keeping in mind that the starch will continue absorbing liquid.
Preserved chicken broth and dried spices deliver steady baseline aromatics that require less frequent restocking than fresh herbs. Maintaining precise temperature control ensures the final texture remains velvety despite ingredient substitutions.
