Ingredients:
1/2 c. butter
1 finely chopped onion
1/2 - 1 c. corn
1/2 cup chopped celery
1/2 c. carrots, sliced
3/4 c. flour
6 1/2 c. chicken broth
2 c. cooked wild rice
1 pound boneless, skinless, chicken breasts, cubed
1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. mustard powder
1/2 tsp. dried parsley
1/2 tsp. black pepper
1 c. slivered almonds
2 cups half-and-half (nonfat)
Directions:
Melt butter in a lards saucepan over medium heat. Stir in the onion, corn, chicken, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to a large pot. 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 let simmer. Add rice, seasonings, and almonds. Allow to heat through and then pour in the half and half. Let simmer 1- 1 1/2 hours. Be careful no to let soup come to a boil or it won't thicken properly. Stir occasionally.
