I know, techically it's not "soup weather" anymore.
This post begins my quest for delicious real food. No gunk. I'll keep the photos and recipes coming.
Wild Rice Soup
5 tbs butter
1 finely chopped onion
1 c. frozen or canned corn
½ lb fresh mushrooms, sliced
2 large carrot sticks, sliced
¾ c. all-purpose flour
6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)
2 c. cooked wild rice
1 lb boneless, skinless chicken breasts, cooked and cubed (this is optional)
½ tsp salt
½ tsp curry powder (or a bit more, because I love curry and you should too)
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 c. slivered almonds
2 c. half-and-half (I used 1 cup fat free half&half and 1 cup skim milk, still good)
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next add the rice, chicken (if using), salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.
Yield: 8 servings