Chicken & Wild Rice Soup

yields: 8 large servings

1 lb cubed chicken
1/2 C. butter
1 finely chopped onion
1/2 to 1 C. frozen corn or carrots (I used a can of corn)
3/4 C. flour
61/2 C . chicken broth
2 C. cooked wild rice (from a box or other)
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp mustard powder
1/2 tsp dried parsley
2 C. half & half (or milk)
*2 C. slivered almonds (optional)

Cook wild rice and set aside. Melt butter in large saucepan. Add onion and chicken. Saute 5 mins or until done. Add flour and stir well. Pour chicken broth into pot, stir constantly then simmer over medium heat. Add the rice and rest of ingredients, except half & half/milk. Stir until blended. Then add half & half/milk. Simmer 30 mins to 1 hour. Do NOT let boil.
Serve in a bread bowl, or your with favorite bread or salad.