1/4 cup butter
1 finely chopped onion
1 cup chopped celery
1 cup sliced carrots
1/2 pound sliced mushrooms
1/2 cup flour
6 cups chicken broth
2 cups cooked wild rice
chicken, cooked and cubed
1/2 tsp salt
1/2 tsp curry
1/2 tsp dried mustard
1/2 tsp dried parsley or 1/2 Tbs fresh parsley
1/2 tsp black pepper
1 cup slivered almonds
2 cups half & half

1/4 cup butter 1 finely chopped onion 1 cup chopped celery 1 cup sliced carrots 1/2 pound sliced mushrooms 1/2 cup flour 6 cup s chicken broth 2 cup s cooked wild rice 1/2 tsp salt 1/2 tsp curry 1/2 tsp dried mustard 1/2 tsp dried parsley or 1/2 Tbs fresh parsley 1/2 tsp black pepper 1 cup slivered almonds 2 cup s half & half

1- Melt butter in large saucepan. Saute onion, celery, and carrots for 5 minutes. Add mushrooms and saute 2 more minutes. Add flour and stir well. Gradually pour in chicken broth, stir constantly. Bring just to a boil, reduce heat to lowand simmer.

2- Next add cooked rice, cooked chicken, salt, curry, mustard powder, parsley, pepper, almonds. Allow to heat through, then pour in half&half. Let simmer 1-2 hours.