Coconut Curry Chicken Soup

Thanks to Tiffany for taking the time out of her busy schedule of staring into shiny toasters to submit this magnificent recipe.

You will need:

- 1/2 c. butter
- 1 chopped onion
- 1/2 c. chopped celery
- 1/2 c. sliced carrots
- 1/4 lb.  fresh sliced mushrooms
- 3/4 c. all-purpose flour
- 6 c. room temp chicken broth
- 2 c. cooked wild rice
- 1 lb cubed chicken, cooked
- 1 tsp. toasted curry powder
- 2 c. coconut milk

In a large pot saute onion, celery and carrots in butter over medium heat until almost soft. Add mushrooms and continue sauteing until soft. Add in your flour and mix thoroughly to form a roux. You'll want to cook the roux for a couple minutes to get rid of the raw flour taste. Add broth (its important that it be room temperature so that the mixture doesn't seize) and whisk until no longer chunky. Whisk in the curry powder, coconut milk and drop in the chicken and simmer 1-2 hours.

I'll be honest, I only put in about 4 plain white mushrooms and diced them fairly small since I'm not a fan but they add great flavor.

Enjoy!