Okay ladies and gents – I originally created this blog to be an inspiration of sorts.
Something to encourage you (and myself) to take everyday activities, foods and tasks and make them – well – better.
…An inspiration to step beyond your daily routines, recipes or traditions and make something freaking exciting!
-or at least something out of YOUR norm.
That being said, I know you may be thinking, “well how in the heck can you make Chicken Wild Rice soup any better than it already is?! “…
Let. Me. Tell. You.
This, my friends, is better.
Oh – so much better.
The cream (sigh)…the sherry (gasp)…the almonds (swoon)…
(please don’t let the word curry frighten you – it adds a pleasant punch but not a slap in the face). P R O M I S E
Try it – just please do. And enjoy – because I know you will.
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
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
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 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.
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.)
Taken with true love and respect from allrecipes.com