SO GOOD! I used 1/4 cup butter, 1/4 cup olive oil, and cut the flour to 1/2 cup. I used leftover Rotisserie chicken (which I like the texture of WAY better than cubed chicken breasts.) I put in the spices as they were called for but after tasting ended up doubling the curry powder, tripling the dried mustard, and adding 1 good teaspoon of garlic powder. I added an extra tablespoon of sherry. I also tripled the salt (to 1 1/2 tsp). I used unsalted butter which may be why I needed more salt. I used 1% milk because we had it on hand and it is healthier, and it turned out great. I was skeptical of the curry. I like curry but wasn't sure about it in wild rice soup...but it is SO yummy! It works really well. This will become a winter staple in our family. And it's a great recipe to take to friends.
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