Ingredients

• 0.5 cups butter
• 1 finely chopped onion
• 0.5 cups chopped celery
• 0.5 cups sliced carrots
• 0.5 pounds fresh sliced mushrooms
• 0.75 cups all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts , cooked and cubed
• 0.5 teaspoons salt
• 0.5 teaspoons curry powder
• 0.5 teaspoons mustard powder
• 0.5 teaspoons dried parsley
• 0.5 teaspoons ground black pepper
• 1 cup slivered almonds
• 3 tablespoons dry sherry
• 2 cups half-and-half

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 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.)
6. 6 Enjoy!

Nutrition per serving