Famous Dave's Chippewa Lakes Chicken Wild Rice Soup

recipelink.com

Kristen McClure

subheading: FOR THE ROUX:

½ cup plus 2 tablespoons butter

1 cup flour

subheading: FOR THE VEGETABLE MIXTURE:

2 tablespoons chicken fat or butter

1 cup finely chopped celery

1 cup diagonally sliced carrot

1 cup finely chopped onion

⅓ cup finely chopped green bell pepper

⅓ cup finely chopped red bell pepper

2 cups white shoe peg corn or corn niblets

2 cups sliced mushrooms

1 medium jalapeno pepper, chopped

subheading: FOR THE SOUP:

1 gallon chicken broth

1 tablespoon finely chopped fresh parsley

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground white pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground cayenne pepper

1 ½ pounds cooked chicken breast halves, coarsely chopped

3 cups cooked wild rice

1 cup heavy whipping cream

½ cup slivered almonds, toasted (to garnish)

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