Week 33 - Chicken Rice Soup

I think this recipe came to be due to my hankering for some wild rice.

• 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, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 tablespoons dry sherry
• 2 cups half-and-half

I think the half-and-half was a bit too much in this recipe. The recipe would have stood up on its own without the half-and-half. If I were to ever make it again, I would definitely omit it.

Another peculiarity with this concoction was the relatively tough chicken. I think it had something to do with the cut that I bought. Unfortunately, I don't exactly remember what I bought... That's nothing short of unfortunate. I think I will try chicken tenders next. I seem to remember a chicken that created this odd frothy chicken congealment as it cooked. This is something that rarely occurs. So this is unacceptable.

I give this recipe 6.5 stars out of 10. It has quite a bit of potential. I just need to make a few tweaks.