Chicken & Mushroom soup

• ½ cup butter

• 1 finely chopped onion

• ½ cup chopped celery

• ½ cup sliced carrots

• ½ pound fresh sliced mushrooms

• ¾ cup all-purpose flour

• 6 cups chicken broth

• 2 cups cooked wild rice

• 1 pound boneless skinless chicken breasts, cooked and cubed

• ½ teaspoon salt

• ½ teaspoon curry powder

• ½ teaspoon mustard powder

• ½ teaspoon dried parsley

• ½ teaspoon ground black pepper

• 1 cup slivered almonds

• 3 tablespoons dry sherry

• butter

Instructions Checklist

• Step 1Melt 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.

• Step 2Next, 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.)

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