Wild Rice Soup

Okay, so I am pretty sure Ralphie meant to put this on here (*cough*) but since she didn't the least I could do is steal the picture off of her blog and post it on here for her. Please don't sue me Ralph.

The thing is, this soup should be called something besides wild rice soup--- like Almond Surprise Soup or something, because SURPRISE there are almonds in there and that alone made this one of my favorite soups ever.

This soup had a delicious flavor and yummy texture and, once I blended it up so my kids didn't know there were carrots and mushrooms in it- they gobbled it up with minimal prodding!

So make it!

Wild Rice Soup from: bandralphie.blogspot.com

5Tbs butter

1 finely chopped onion

1 C frozen or canned corn

1/2 lb fresh musrooms, sliced

2 large carrot sticks, sliced (or uh...like 20 baby carrots, sliced)

3/4 C flour

6 1/2 C chicken broth

2 C Cooked wild rice

1 lb boneless skinless chicken breasts, cooked and cubed (optional- I didn't put it in and I am glad, this is an awesome vegetarian meal - alright, mostly just cuz I'm lazy and out of chicken)

1/2 t salt

1/2 t curry powder (or more per Ralphie's suggestion)

1/2 t mustard powder (go me for actually having this on hand!)

1/2 t dried parsley

1/2 t black pepper

1 C slivered almonds

2 C half and half (or 1 C half and half and 1 C milk)

Melt butter in large saucepan over medium heat. Stir in the onion, corn, and carrots and saute for 5 minutes. Add the mushrooms and saute 3-4 minutes more. Then add flour and stir well. Transfer mixture into a large pot (um, I just started it with a large pot...so whatever). Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and simmer.

Next add the rice, chicken (if using), salt, curry powder, mustard powder, parsley, black pepper and almonds. Allow to heat through then pour in half and half. Let simmer for 1 hr (or more....or less). Do not boil or the roux will break (that super stressed me out, because break really? yikes!).

Serve with warm crusty bread.

Then give Ralphie grief for not posting on the recipe blog, because everything she makes is super yum.

Thanks Ralph : )