Chicken Wild Rice Soup

I have to say, I can't remember where I got this recipe from.  I think it might have been off of allrecipes.com.  It's pretty basic, but a good recipe. 

Ingredients

• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 3 tablespoons dry sherry
• 2 cups half-and-half

Directions

1. Melt 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.
2. 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. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.) 

Summer's Notes:

• I typically omit the almonds and I think in the past I have omitted the sherry because I didn't have any on hand.  It still tastes fabulous.
• I poach the chicken to cook it, since it's quick and easy.  I have also used leftovers from a roasted chicken which works out nicely too.
• This recipe freezes well.
• There is some prep time involved since you need to cook the wild rice and the chicken before putting everything together, and the chopping can take a bit of time.  Other than that, it's super easy.
• We usually have some bread or rolls as a side with this.  Crackers would probably work just fine too.