Curry is the key to this delicious variation on the classic Midwest comfort soup. Begin by sautéing a mirepoix of onion, celery and carrots in butter. Add mushrooms, flour, chicken broth and simmer. Then add wild rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds and dry sherry. When the soup is heated through, add half and half and simmer for a couple of hours until everything is tender and the tempting aroma signals that it’s ready to eat. Then pour big bowls all around and serve with whole wheat crackers or a buttered slice of crusty loaf. Get the recipe for Chicken Wild Rice Soup I.