I don't know about you guys, but we are getting a TON of rain! It is crazy! Hermine is kicking our trash:) It hasn't stopped for 2 days straight! I'm not complaining...I love the rain! Its just soothing to me...unless we start to flood and then I will tell you otherwise...
I wanted to share this recipe since it is soup weather here...even though it is still in the 80's! Rain and soup go hand in hand!! I found this recipe on The Sisters Cafe and I'm not going to lie to you...it is my new favorite soup! My whole family snarfs it in and begs for more. That is a true sign of success! I made a few changes to the original recipe, so if you want the original...click on the link! Try this!! You will thank me for it!
Chicken and Wild Rice Soup
½ c. butter
1 finely chopped onion
½ - 1 c. frozen corn
½ c. carrots, sliced
¾ c. all-purpose flour
6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)
2 c. cooked wild rice (I used the Uncle Ben's rice, you put in microwave for 90 seconds)
1 lb boneless, skinless chicken breasts, cooked and cubed (I used a whole Rotisserie Chicken)
½ tsp salt
1/4 tsp curry powder
½ tsp dried parsley
½ tsp black pepper
1 c. slivered almonds
2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I haven't tried it.)
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.
Yield: 6-8 servings