Chicken Wild Rice Soup

allrecipes.com, submitted by Sue, lightly adapted

INGREDIENTS:

1/2 cup butter or coconut oil 1 finely chopped onion 1/2 cup chopped celery 1/2 cup sliced carrots 3/4 cup all-purpose flour or gluten free flour 6 cups chicken broth 2 cups cooked wild rice mix 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 3 tablespoons dry sherry or sherry cooking wine 2 cups half-and-half or almond milk

DIRECTIONS:

1.	Melt butter or coconut oil in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for about five minutes or until the onion is translucent. 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.	Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and sherry. Heat through. Pour in the half-and-half or almond milk. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

The only changes I made were to omit the mushrooms and use 2% milk instead of half-and-half.  

I cooked 1 c of wild rice mix in 3 c of water for 45 minutes or so and it was soft enough.  Sometimes wild rice mixes can be crunchy but this worked for me.  

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