Creamy Chicken and Mushroom Rice Soup with a Twist

Name: Creamy Chicken and Mushroom Rice Soup with a Twist
Total time: 150 min
Yield: 4 servings
Ingredients: 50g butter; 1 onion, finely chopped; 50g celery, chopped; 50g carrots, sliced; 500g fresh mushrooms, sliced; 3/4 cup all-purpose flour; 6 cups chicken broth; 1.75 cups cooked wild rice; 500g boneless skinless chicken breasts, cooked and cubed; 1/2 tsp salt; 1/2 tsp curry powder; 1/2 tsp mustard powder; 1/2 tsp dried parsley; 1/2 tsp ground black pepper; 1 cup almond slices; 3 tbsp dry sherry; 2 cups half-and-half

This comforting soup features chunks of chicken, savoury mushrooms, tender wild rice, and delightful vegetables. Flavoured with an array of spices and sherry, it's perfect for chilly days.

Recipe Info

Prep Time

150 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories529kcal

carbohydrates29g

fat32g

fiber4g

protein33g

sodium1514mg

sugar3g

Soup U.S.American

Ingredients

50g butter

1 onion, finely chopped

50g celery, chopped

50g carrots, sliced

500g fresh mushrooms, sliced

3/4 cup all-purpose flour

6 cups chicken broth

1.75 cups cooked wild rice

500g boneless skinless chicken breasts, cooked and cubed

1/2 tsp salt

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

1/2 tsp ground black pepper

1 cup almond slices

3 tbsp dry sherry

2 cups half-and-half

Directions

In a large saucepan, melt the butter over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes. Then add the mushrooms and cook for another 2 minutes.

Sprinkle in the flour, stirring well to combine. Gradually pour in the chicken broth, constantly stirring until fully incorporated. Bring to a boil, then reduce heat to low and let it simmer.

Stir in rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, almond slices, and sherry. Heat through, then add half-and-half. Simmer for 1 to 2 hours, ensuring not to boil (to prevent roux from breaking).