Chicken Wild Rice Soup

I created this recipe from a bunch of other wild rice soup recipes (hence, not many exact measurements). It's quite versatile (and forgiving!), so it can handle many alterations to suit your taste. Perfect for a snowy winter night.

Chicken Wild Rice Soup
1 c wild rice
3 c chicken broth
1/2 stick butter
garlic
onion
carrot(s)
(other veggies, such as mushrooms, celery, or red pepper)
1/4 c flour
4 c chicken broth
curry powder
salt & pepper
rosemary and/or thyme
1 rotisserie chicken, shredded (or cook your own)
2 c half&half
2/3 c sherry
sliced or slivered almonds

Cook the wild rice in the 3 c of broth.

In a soup pot, melt the butter. Add the onion and cook until soft.


Add the garlic and cook until fragrant. Then add the carrots (and other veggies) and cook until softened but still firm.


Add the flour, then stir in the 4 c chicken broth. Let simmer to thicken slightly.



Add the spices, wild rice and chicken. Heat through.



Stir in the sherry and half&half. Bring to a simmer, but be careful not to boil.


Serve garnished with almonds.

Enjoy!