Savor The Flavor: Creamy Chicken and Wild Rice Soup

I love making this hearty soup when the temps outside are brutal. It really hits the spot and tastes great with a crusty roll.

Ingredients

1/2 lb. bacon diced and fried (reserve fat)
1 medium yellow onion finely chopped
2 medium stalks of celery diced
1 cup shredded carrots
8 oz. package fresh mushrooms
2/3 cup all-purpose flour
6 cups chicken broth
2 to 4 cups (according to preference) cooked wild rice*
2 cooked chicken breasts, diced
1/2 tsp. salt
1 Tbs. garam masala (you may use curry powder in place of the garam masala)
1/2 tsp. dry ground mustard
1 tsp. dried parsley
1/2 tsp. course ground pepper
1/4 cup dry sherry
2 cups half n half
1 cup slivered or sliced toasted almonds for garnish

Directions

Fry diced bacon in the bottom of a large pot until crisp. Take bacon out and drain on paper towel and set aside for use as a garnish. Using bacon fat fry onion, celery, and carrots for about 5 mins., then add mushrooms and fry for another 3 mins. Add flour and stir well, cooking for about 2 mins. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and simmer.
Add rice, chicken, salt, garam masala, mustard, parsley, black pepper, and sherry. Heat through and then add half n half. Let it simmer for one to two hours, do not allow to boil. (If it becomes too thick you can add water a little at a time.) Serve garnished with bacon and slivered or sliced almonds.

*Easy Oven Prepared Wild Rice

1 cup wild rice
3 cups boiling water
1 chicken Bouillon cube (I use a tsp. of Better Than Bouillon)
Preheat oven to 500 degrees
put everything in a covered Pyrex or glass dish, put in oven and turn the oven OFF. Either do it overnight or in the morning so it's ready for supper. Works great!

I love Garam Masala, and use it in place of curry powder in many of my recipes. I found it at a local grocery store, but you can also make your own if you are unable to find it.