Serves 6-8
Ingredients:
1-1/2 lbs. COOKED chicken breast (or leftover Thanksgiving turkey), coarsely chopped
1-1/2 cups COOKED wild rice
1/2 cup (1 stick) plus 2 tablespoons butter
1 cup flour
1 cup finely chopped celery
1 cup diagonally sliced carrots
1 cup chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
1 can white shoe peg corn (drained)
2 cups sliced fresh mushrooms
1 medium jalapeno
8 to 10 cups chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cayenne pepper
1 cup heavy whipping cream
1/2 cup slivered almonds, toasted (optional)
Directions:
Heat the stick of butter in a skillet until melted. Stir in the flour. Cook over low heat for 2 minutes or until the consistency of roux, stirring constantly; do not brown. Set aside.
Heat the 2 tablespoons of butter in a large saucepan until melted. Add the celery, carrots, onion, green and red peppers. Sauté until the onion is tender. Stir in the corn, mushrooms and jalapeno. Cook until the mushrooms begin to turn golden brown, stirring frequently. Remove from heat.
Bring broth to boil in a 2-gallon stockpot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt, pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally. Add chicken, wild rice and whipping cream and mix gently. Cook until heated through, stirring occasionally. Ladle into soup bowls. Sprinkle with almonds if you would like.
