Famous Dave's Wild Rice Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 lbs chicken breasts, cooked and shredded
• 3 cups cooked wild rice (1/2 cup or 8oz dry)
• 2 tablespoons butter
• 1 cup finely chopped celery
• 1 cup diagonally sliced carrot
• 1 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped red bell pepper
• 2 cups frozen corn, thawed ( or yellow)
• 2 cups sliced mushrooms
• 1 medium finely chopped jalapeno pepper
• 1/2 cup butter, plus
• 2 tablespoons butter
• 1 cup flour
• 16 cups chicken broth (1 gallon)
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne
• 1 cup heavy whipping cream
• 1/2 cup slivered almonds, toasted (6oz)

Recipe

• 1 heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
• 2 increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
• 3 cook until onion is tender.
• 4 stir in corn, mushrooms and jalapeno.
• 5 cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
• 6 remove from heat.
• 7 bring broth to boil in an 8-quart stock pot.
• 8 while broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
• 9 cook over low heat 2 minutes stirring constantly — do not brown.
• 10 stir butter and flour mixture into broth. simmer until slightly thickened, whisking to prevent lumps.
• 11 stir in cooked vegetables, parsley, salt, black pepper, pepper, nutmeg and cayenne.
• 12 bring to a simmer, stirring occasionally.
• 13 add chicken, rice and whipping cream.
• 14 cook just until heated through.
• 15 serve topped with toasted almonds.