Notes
Ingredients
- ½ cup butter
- 1 onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, sliced
- ½ lb fresh mushrooms, sliced
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 lb boneless, skinless chicken breasts, cooked and cubed
- ½ tsp salt, plus more to taste
- ½ tsp curry powder
- ½ tsp mustard powder
- ½ tsp dried parsley
- ½ tsp ground black pepper
- 1 cup slivered almonds, toasted
- 3 Tbsp dry sherry (optional)
- 2 cups half-and-half
- Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots about 5 minutes; add mushrooms and cook 3 to 5 minutes until golden.
- Stir in the flour and cook 1 to 2 minutes to form a roux.
- Gradually whisk in the chicken broth. Bring to a gentle boil and cook a few minutes until slightly thickened.
- Stir in the wild rice, chicken, salt, curry powder, mustard powder, parsley, pepper, almonds, and sherry. Simmer gently about 10 minutes to heat through.
- Reduce heat to low and stir in the half-and-half. Warm through about 5 minutes without boiling. Taste, adjust salt, and serve hot.
- Cook the wild rice separately (and slightly under) so it keeps its chewy bite.
- Never boil after adding the half-and-half, or the broth can break.
- Toast the almonds and add near the end so they stay crunchy.