A comforting and hearty soup perfect for any occasion.
Melt the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the salt level of the soup.
Add the chopped onion, celery, and carrot to the saucepan and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Stir in the flour, thyme, paprika, salt, and black pepper, and cook for 1 minute to form a roux.
Cooking the roux removes the raw flour taste and enhances the soup's flavor.
Gradually add the chicken broth, stirring constantly to avoid lumps.
Adding the broth slowly ensures a smooth consistency.
Add the wild rice and bring the mixture to a boil. Reduce the heat and simmer until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
Stir in the cooked chicken, Worcestershire sauce, and dry sherry, and cook until heated through.
Adding the chicken at the end prevents it from becoming overcooked.
Pour in the milk and cream, and cook gently until the soup is creamy and heated through.
Avoid boiling the soup after adding the cream to prevent curdling.
Serve the soup hot in bowls, garnished with fresh herbs if desired.
A sprinkle of fresh parsley or thyme adds a pop of color and flavor.
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