I must have discussed it (with myself) a thousand times. What should I make? What should I make? And although I changed my mind each time I asked I kept coming back to soup. There is just something so healing about soup and healing is necessary after a loss. I was shocked when I read that Annie had lost her father. I don’t know her personally, but I have read and loved her blog for several years now. She has inspired me over and over again and now when she was in so much pain I could do nothing. But if I did known her personally, if she was a neighbor or a local friend I would have made her a pot of soup. I would have brought it to her door and given her a hug and told her how sorry I was and I would have hoped that the soup I left would help just a teeny tiny bit.
Chicken and Wild Rice Soup
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
1 cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half
Melt the butter in a large pot over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.
Source: Adapted from Mel’s Kitchen Cafe