Creamy Chicken-Wild Rice Soup

• 4 tablespoons butter
• 1/2 onion, finely chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, sliced
• 1/2 lb fresh mushrooms, sliced
• 6 tablespoons flour
• 4 cups chicken stock
• 1 cup cooked wild rice
• 3/4 lb boneless skinless chicken breast, cooked and shredded
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper, to taste
• 1/2 cup slivered almonds (optional)
• 2 tablespoons sherry wine (not cooking sherry)
• 3/4 cup half-and-half

1. Saute onion, celery and carrots in a large sauce pan for 5 minutes.
2. Add mushrooms and saute another 5 minutes.
3. Add flour and stir well.
4. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
5. Bring just to boil, reduce heat and bring to simmer.
6. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
7. Allow to heat through, then pour in half-and-half.
8. Simmer soup for 1 to 2 hours- do not boil.

butter, onion, celery, carrot, fresh mushrooms, flour, chicken stock, rice, boneless skinless chicken breast, salt, curry powder, parsley, black pepper, slivered almonds, sherry wine

Taken from www.food.com/recipe/creamy-chicken-wild-rice-soup-81633 (may not work)