Ingredient:
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
2 cups cooked wild rice
1 pound boneless skinless chicken breasts
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp ground black pepper
Salt to Taste
Method:
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.
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp ground black pepper
Salt to Taste
Method:
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.
