Chicken and Wild Rice Soup
Heat the butter in a skillet until hot. Stir in the flour. Cook over low heat for 2 minutes or until of the consistency of a roux, stirring constantly; do not brown. Heat the chicken fat in large saucepan until hot. Add the celery, carrot, onion, green and red peppers. Sauté until the onion is tender. Stir in corn, mushrooms, and jalapeño. Cook until the mushrooms begin to turn golden brown, stirring frequently. Remove from heat. Bring broth to a boil in a 2 gallon stockpot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt, black and white pepper, nutmeg, and cayenne. Bring to a simmer, stirring occasionally. Add chicken, wild rice and whipping cream and mix gently. Cook just until heated through, stirring occasionally. Ladle into soup bowls. Sprinkle with the almonds.