adapted from a recipe on allrecipes.com
1/2 cup butter
1 finely diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 pound fresh sliced shitake mushrooms
2/3 cup all-purpose flour
6 cups chicken stock
2 cups cooked wild rice
2 cups cooked and shredded chicken
1/2 teaspoon salt
1 teaspoon fresh thyme
1/2 teaspoon dried parsley
fresh ground pepper, to taste
1/4 cup sherry
1 cup slivered almonds
2 cups half-and-half
optional:
1/2 teaspoon curry powder
1/2 teaspoon white pepper
Melt butter in a large pot over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and add the rice, chicken, salt, thyme, parsley, black pepper, (curry and white pepper, if using), almonds, and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours.
Do not boil or your roux will break.
This soup may be frozen; reheat slowly.
