1. Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken
and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked
through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over
medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to
a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it
has thickened slightly.
2. add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and
almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let
the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup
should not boil but should simmer over low heat so that it thickens slowly.
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