Chicken and Wild Rice Soup

As per the pattern of weather this past few weeks, it was cool and rainy again today.  Because of the forecast, I thought it would be a perfect day to make a soup for dinner, hopefully for the last time this season.  I had bookmarked this soup from The Sisters Cafe last year on my birthday, and was waiting for the right time to make it.  I made it tonight and was very happy with the results.  For some reason, I tend to not read recipes very carefully until I start cooking.  Often times, that leaves me running out for a forgotten ingredient or eating much later than originally intended.  So, if you are anything like me, be sure that you plan ahead...this one takes a while!

1/2 cup Butter
1 Onion, finely chopped
1 cup Frozen Corn
8 ounces Mushrooms, sliced
1/2 cup Carrots, sliced
3/4 cup Flour
6 1/2 cups Chicken Broth
2 cups Cooked Wild Rice (I used a box mix)
1 pound Chicken Breast, cooked and cooled (I shredded some of the meat off a rotisserie chicken)
1/2 teaspoon Salt
1/2 teaspoon Curry Powder
1/2 teaspoon Mustard Powder
1/2 teaspoon Dried Parsley
1/2 teaspoon Black Pepper
1 cup Slivered Almonds
2 cups Half and Half

In a large soup pot, melt the butter over medium heat.  Add the onion, corn, and carrots and saute for about 5 minutes.  Add the mushrooms and saute for an additional 3-4 minutes.  Add the flour and stir well to combine.  Gradually pour in the chicken stock, stirring constantly until all has been added.  Bring the soup to a boil then reduce the heat to low and simmer.  Add the rice, chicken, salt, curry powder, mustard powder, parsley, pepper, and almonds and stir to combine.  Add the half and half.  With the heat on low, simmer the soup for 1 to 1 1/2 hours.