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Chicken Wild Rice Soup

15 Apr
I know I know, it’s spring, we should be talking about grilling and salads and lots of fresh vegetables, right?  Well, I agree, but today a cold front moved in and brought some wind and the prediction of snow in the mountains so I decided to make some soup…  Plus, it’s easy to share with friends and that is exactly what I plan to do!  You might just be the recipient of a free dinner tomorrow!
  • 6 tablespoons butter
  • 1 tablespoon minced onion
  • ½ cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice
  • 13 cup cooked chicken (I used 2 chicken breasts)
  • ½ cup carrot, finely shredded
  • 1/2 cup sliced celery
  • 3 tablespoons slivered almonds (optional)
  • ½ teaspoon salt
  • 1 cup half and half
  • 2 tablespoons dry sherry
  • snipped parsley or chives for garnish

Directions:

  1. Melt the butter in a soup pot.
  2. Saute the onion until it is softened.
  3. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
  4. Add wild rice, chicken, celery, carrots, almonds, salt and simmer about 5 minutes.
  5. Add half-and-half and sherry, heat until just heated through.
  6. Garnish with chopped fresh parsley or chives.
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