Chicken and Wild Rice Soup

The soup can be dressed either up or down depending on who you are serving. It's a regular in our dinner rotation. Definitely hearty enough to stand on it's own it's also a good starter for a steak and baked potato. (If your children don't like nuts serve them as a garnish. This is also good with bacon added...add the points of course)

Chicken and Wild Rice Soup

Servings: 8/1 cup
Points: 5

INGREDIENTS:
1/2 cup butter 1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth (fat free)
2 cups cooked wild rice (you can use a wild rice mix if you can't find plain wild rice)
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
2 cups half-and-half (fat free)

DIRECTIONS:
Melt butter in a large saucepan 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 let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break)