1. Saute onion, celery and carrots in a large sauce pan for 5 minutes. 2. Add mushrooms and saute another 5 minutes. 3. Add flour and stir well. 4. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend). 5. Bring just to boil, reduce heat and bring to simmer. 6. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry. 7. Allow to heat through, then pour in half-and-half. 8. Simmer soup for 1 to 2 hours- do not boil. ---------------------------------------------------------------------------
Nutrition
Ingredients
