Chicken Wild Rice Soup I

Ingredients

• 0.5 cup butter 
• 0.5 cup carrots sliced
• 0.5 cup celery chopped
• 6 cups chicken broth 
• 2 cups rice wild cooked
• 0.5 teaspoon curry powder 
• 0.5 teaspoon parsley dried
• 3 tablespoons cooking sherry dry
• 0.8 cup flour all-purpose
• 0.5 pound mushrooms fresh sliced
• 0.5 teaspoon ground pepper black
• 2 cups half-and-half 
• 0.5 teaspoon ground mustard 
• 1  onion finely chopped
• 0.5 teaspoon salt 
• 1 pound chicken breasts boneless skinless cubed cooked
• 1 cup slivered almonds 

Equipment

• sauce pan

Directions

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes.
2. 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.
3. 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.
4. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)