If you have it, a few splashes of cream and a handful of chopped parsley
Instructions
Bring a large pot to medium heat. Add the butter and let it melt. Add the onion, corn, celery and carrots and stir occasionally until the vegetables are soft, about 5 minutes.
While the vegetables are softening, stir together the cornstarch with ⅓ cup of water. Add the mushrooms, curry powder and mustard powder and stir until the mushrooms are covered in butter and softened, about 1 minute.
Add the chicken broth and heat until it comes to a simmer. Stir in the corn starch and water mixture and continue to stir until the soup is thickened. Turn the heat down to low. Add the chicken, wild rice, nonfat half and half, salt and black pepper.
Simmer over low heat for one hour. Ladle into bowls and serve with the slivered almonds and parsley. Add a splash of cream to each bowl.
Recipe adapted from Mel's Kitchen Cafe
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-wild-rice-soup/