Chicken and Mushroom Wild Rice Soup

There was an elegant grocery store when we lived in Minnesota called Byerly's - they had carpeted aisles and chandeliers in every aisle! Wild rice is very popular there and they made an awesome Wild Rice Soup --the meat was ham in it.

Wild rice is incredibly good for you --high in fiber, protein and lysine and low in fat. I had leftover from last nights pheasant meal so decided to revamp my old Byerly's soup recipe to a bit healthier version. Perfect dinner for todays below zero temps!

2 large carrots, sliced very thin
3 ribs celery, sliced very thin
1 medium onion, small dice
5 mushrooms, sliced thin
2 T butter
2 T EVOO
S/P
1/4 to 1/3 c flour
2 T dry sherry
3 cups chicken broth
1/4 c finely chopped parsley
1 cup fat free half and half
2 boneless skinless chicken thighs , cooked and diced (about 1 c)
1/3 c toasted sliced almonds

Melt butter and heat EVOO in sauté pan --add carrots, celery,onion and mushrooms and sauté until soft -about 5 minutes. Salt and pepper vegetables.

Sprinkle flour over vegetable mixture and saute a minute or so.

Add your sherry and chicken broth --stir to incorporate the flour into the broth bring to a boil then simmer until thickened.

Add half and half and stir in. Then add chicken to mixture.

When serving top with toasted almonds.