Ingredients

• 2 tablespoons butter
• 1 cup each diced carrots, onions and celery
  
• 3 tablespoons all-purpose flour
  
• 3 cups hot chicken broth
  
• 1 cup cooked wild rice, drained
  
• 1 cup cubed cooked chicken
  
• 1 teaspoon thyme, crushed
  
• 1 cup stemmed fresh button mushrooms, cubed
  
• 2 tablespoons fresh parsley, chopped
  
• 1 tablespoon olive oil
  
• 2 teaspoons white wine Worcestershire Sauce
  
• 1cup fresh or frozen peas
  
• 2 teaspoons minced orange peel
  
• 3 tablespoons slivered almonds, toasted
  
• salt and freshly ground black pepper to taste
  

Directions

Melt butter in Dutch oven and add carrots, onions and celery. Sauté about 5 minutes; add flour
and cook about 5 minutes more, stirring constantly. Add broth and stir to loosen roux from
bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring
frequently. Meanwhile, sauté mushrooms and parsley in olive oil and Worcestershire sauce
about 5 minutes; add to soup, along with peas, orange and almonds. Season with salt and freshly
ground black pepper to taste before serving.

Makes six servings.