Chicken and Wild Rice Soup

from Julie Nicholls

¼ cup butter plus 2 T olive oil

1 finely chopped onion

¾ cup chopped celery

¾ cup sliced carrots

½ pound fresh sliced mushrooms

¾ cup all-purpose flour

6 cups chicken broth

1-2 t chicken bouillon

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1 T lemon juice

1 t salt

1 t curry powder

1 t mustard powder

1 t Worcestershire sauce

½ t ground black pepper

Dash of Tabasco

1 dried parsley (or 2 T fresh flat-leaf parsley, chopped)

1 cup slivered almonds, optional

2 cups half-and-half, plus extra if needed to think final soup

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add 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 let simmer.

Next, add the rice, chicken, bouillon, seasonings, parsley, and almonds if using. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours (or place in crockpot on low setting for 3-4 hours). Do not let boil. Taste, adjust seasonings, and serve with crusty bread.