In the week after my baby was born this past fall, we were treated so kindly by friends who brought meals to keep us going while we adjusted to this new person in our lives. Ever since this soup was brought to us, I have been obsessing over it.
My husband and I kept shoveling it into our mouths and picking out ingredients. The usual suspects were there; carrots, onion, celery, chicken. Wild rice, which was obvious, since it was chicken and wild rice soup. Then there were so many scrumptious surprises. Corn! Mushrooms! Almonds! Was that a wheat berry? Nom nom nom.
Here it is, four months later -- wait, really? Yes. Four months. And I'm still geeking out about this soup. Spring is here in the Pacific Northwest. The blossoms are out, the temperatures are warming up, and I might be the only person here still making soup. This is THAT good.
Since it's still bitterly cold in some places (like, hey Texas, what's up with the snow this year?) I think you need this soup. Snuggle up and enjoy it! I swear it's worth the effort.
Creamy Chicken Soup with Wild Rice
from Mel's Kitchen Cafe
1/2 c. butter
1 medium yellow onion, finely chopped
1/2 c. celery, sliced
1/2 c. carrots, sliced
1 cup frozen corn
1/2 lb. fresh mushrooms, sliced
3/4 c. flour
6 c. chicken broth
1 lb. cooked, cubed chicken
2 c. cooked wild rice blend or cooked wild rice
(we use the whole grain Royal Blend from Rice Selects)
1 tsp. salt
1 tsp. curry powder
1 tsp. mustard powder
1 tsp. dried parsley
1/2 tsp. black pepper
1 c. slivered or sliced almonds (I prefer slivered, but I've used sliced in a pinch and it was still great)
2 c. half & half
In a large pot, melt butter over medium heat. Add onion, celery, and carrot and sauté until onions are translucent. Add corn and mushrooms, and sauté for a minute or two more. Stir in flour to coat veggies, continuing to stir until the flour has absorbed the moisture in the pan and no longer smells raw. Pour in chicken broth and stir well. Bring mixture to a boil, then reduce to a simmer and let thicken slightly. As the soup thickens, be sure to scrape up any bits stuck to the bottom of the pan.
When mixture has thickened enough to coat the back of your spoon, add in chicken, rice, salt, curry powder, mustard powder, parsley, pepper, and almonds. Then add the half & half and let simmer (NOT boil) for about an hour, stirring occasionally to ensure it doesn't scorch on the bottom of the pot.