Curry rice soup with chicken

Ingredients for 4 servings:

• 60 g rice (wild rice mix)
• Salt
• 200 g mushrooms
• 3 stalk(s) Celery
• 1 onion(s)
• 300 g chicken breast fillet(s)
• 2 tbsp oil
• 2 tbsp butter
• curry powder
• Mustard powder, alternatively mustard
• Paprika powder, sweet
• pepper
• 2 tbsp flour
• 1 liter chicken broth
• 100 ml coconut milk
• 60 ml Sherry, dry
• 150 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cover the rice in 150ml of boiling salted water and cook over low heat for about 20 minutes, until the liquid has been absorbed. Clean and slice the mushrooms and celery, reserving some of the celery leaves. Peel and chop the onion. Wash the meat, pat dry, and dice it. Brown it all over in hot oil, then remove from the pan. Add the mushrooms, celery, and onion to the frying fat. Add the butter and sauté the vegetables briefly. Add the spices as needed, dust with flour, and sauté everything. Gradually add the chicken stock, stirring constantly, and bring to a boil. Add the coconut milk and sherry, heat through, and season to taste. Add the meat and simmer for another 8-10 minutes. Drain the rice and add it to the soup. Serve garnished with celery leaves.