SOUP is the reason...it must be!

I think I finally figured out why after all is said and done....I just love living in an area where there are all 4 seasons. Why I deal with the snow, the cold, the rain, the misery of it all instead of enjoying a place where I can happily bask in the warmth of the sun all year round.....here's my discovery......

It's the SOUP!!!

It just wouldn't be right to NOT have a season where I could truly enjoy soup, chili, or stew....like an entire body enjoyment :) There is just something in that crispyy cool November air that brings on the soup. If I lived in CA or AZ....when would I eat my soup? And, if I did eat soup, would I enjoy it as much?....I doubt it because I certainly don't make much soup during the summer....hmmm...moment of ponder.

So, for all you freaky "cold" winter people like me......here's a recipe I just made last night. We seriously LOVED it!! Even my picky eaters requested I make it again. And, for all you birdies basking in the sun...well, there might be a few chilly nights that this will work.....HOPE YOU ENJOY!!

Chicken and Wild Rice Soup

1 cube butter
1 finely chopped onion
1/2-1 Cup frozen corn (or 1/2 cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced (I just used some frozen carrots that I had in the freezer...easy!)
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
I got this recipe from my kitchen cafe blog.