Another creamy, fun soup!

Chicken and Wild Rice Soup
(recipe from mykitchencafe.blogspot.com)

• ½ cup butter
• 1 finely chopped onion
• ½ - 1 cup frozen corn
  
• ½ pound fresh mushrooms, sliced
• ½ cup carrots, sliced
• ¾ cup all-purpose flour
• 6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
• 2 cups cooked wild rice (I used rice-a-roni wild rice blend)
  
• 1 pound boneless, skinless chicken breasts, cubed (I used 1 large breast)
  
• ½ teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon mustard powder
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup slivered almonds (I skipped)
  
• 2 cups nonfat half-and-half

1. Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes.
2. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well.
3. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
4. Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half.
   
5. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

I halved this recipe for our family and it was enough for 2 adults and 3 light kid eaters. I loved the mushrooms. It was creamy, had a good flavor! The curry didn't overpower at all; it just added a subtle, interesting flavor. I'll make this again. Russell hates mushrooms and I used a ton but he loved the flavor of the soup. Next time I'll cut them down for him. A great soup that is different and fun! The nonfat half and half was surprisingly rich and good. I'm sure regular would work, too!