Creamy Chicken Wild Rice Soup

From Lynette Schroeter

Lynette can claim no Minnesota roots, but her kids go to St. Olaf College, near Minneapolis, and this thick and creamy northern classic is apparently a staple in the dining hall–so much so that they started clamoring for it on visits home. It’s not only hearty enough to keep you warm in the bitterest winter, it’s also pretty nutritious, even with all that cream, thanks to the high fiber and protein content of the state’s native grain.

Ingredients

½ cup butter
½ cup chopped celery
½ cup chopped carrots
½ pound sliced mushrooms
¾ cup flour
6 cups chicken broth
2 cups cooked wild rice
1 pound chicken cubed
1 cup chopped onion
1 cup slivered almonds
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon curry
1/2 teaspoon dry mustard
1/2 teaspoon pepper
3 tablespoons dry sherry

Preparation

Melt butter, stir in onion, celery, carrots and sauté for 5 minutes. Add mushrooms and cook for 2 minutes.

Add flour, stir well, gradually pour in chicken broth, stirring constantly. Bring to a boil, reduce heat to low, let simmer for a few minutes.

Add rice, chicken, almonds, and seasonings; allow to heat through, then add half-and-half.

Let simmer for one to two hours (DO NOT BOIL).

Serve.