Chicken and Wild Rice Soup

1/2 cup organic butter
1 organic onion, finely chopped
1/2 cup organic celery, chopped
1/2 cup organic carrots, sliced
1/2 pound organic fresh mushrooms, sliced
3/4 cup organic all-purpose flour
6 cups organic chicken broth
2 cups organic wild rice, cooked
1 pound organic boneless skinless chicken breasts, cooked and cubed
1/2 tsp sea salt
1/2 tsp organic curry powder
1/2 tsp organic mustard powder
1/2 tsp organic dried parsley
1/2 tsp freshly ground organic black pepper
1 cup organic slivered almonds
3 tbsp organic dry sherry
2 cups organic half-and-half


  1. Melt butter in a large stock pot over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, and then pour in the half-and-half. Let simmer for 1 to 2 hours.