Chicken Mushroom Wild Rice Soup

Makes about 10 cups

ingredients

1/2 cup uncooked wild rice
2 tablespoons butter
1 medium onion, chopped
1/2 cup diced celery
1 pound fresh mushrooms, thinly sliced (5 cups)
7 cups chicken broth (divided)
1/2 teaspoon pepper
3/4 teaspoon curry powder
3/4 teaspoon dry mustard
3/4 teaspoon paprika
3/4 teaspoon dried chervil or 1/2 teaspoon dried sage leaves
2 cups diced cooked chicken breast
1/2 cup all-purpose flour
2 cups milk
3 tablespoons dry sherry
Salt to taste

directions

1
Cook wild rice according to package directions, about 55 minutes.
2
Melt butter in large skillet over medium heat. Add onion and celery and saute about 5 minutes. Add mushrooms and cook until liquid is gone, about 10 minutes.
3
Place 6 cups chicken broth in a 3-quart saucepan and heat to simmering; add vegetable mixture, pepper, curry powder, dry mustard, paprika, chervil and chicken.
4
Mix remaining 1 cup chicken broth with the flour and whisk until lumps disappear. Add to soup and stir until soup thickens slightly.

notes

To Freeze: Refrigerate until thoroughly chilled. Freeze. Can be frozen for 2 to 3 months. When ready to serve defrost in refrigerator, heat and add milk, sherry and salt, if desired.

Source: rmveniegas