I am always looking for a good soup and this one is a winner!  I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.

What you will need:

• 1/2 cup Butter
• 1 finley chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 3/4 lb thin sliced mushrooms
• 1/3 cup coconut flour
• 6 cups of chicken broth
• 2.5 cups of cooked wild rice
• 2 chicken breast, cooked and shredded
• 1 Tsp Salt
• 1/2 tsp curry powder
• 1/2 tsp mustard powder
• 1/2 tsp dried parsley
• 1/2 tsp black pepper
• 3 tbsp dry sherry
• 1.5 cups heavy cream (amount can be to taste)

How it’s done:

1. Melt butter in a large saucepan over medium heat.  Stir in onion, celery,& carrots; sauté for 5 min.  Then add mushrooms, sauté for 2 more minutes.
2. Add flour gradually, stir well.  Gradually pour in the chicken broth, stirring constantly, until added.  Bring just to boil, reduce heat to low and let simmer
3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
4. Allow it to heat thru, then pour in cream.
5. Let simmer for 1 hr (DO NOT let it boil or your roux will break)