Creamy Wild Rice and Mushroom Soup with Chicken
This hearty and flavorful soup combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for a cozy meal any time of the year!
Ingredients
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (Parmesan), grated
- Salt and pepper, to taste
Optional Additions
- Dried mushrooms: Soak 1 ounce in 1 cup of just-boiled water for 20 minutes. Chop and add along with garlic, and use the soaking liquid for extra mushroom flavor.
- White miso paste: Add 2 tablespoons in Step 5 for a savory umami boost.
Instructions
1. Cook the mushrooms:
Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the sliced mushrooms and cook for 10-15 minutes, until they release their liquid and it evaporates. Set aside.
2. Sauté the vegetables:
In the same pan, melt 1 tablespoon of butter. Add the onion, carrots, and celery. Cook for 8-10 minutes, until tender.
3. Add garlic and thyme:
Stir in the chopped garlic and thyme, cooking for about 1 minute until fragrant.
4. Combine the base ingredients:
Pour in the chicken broth and stir in the wild rice, chicken, and cooked mushrooms. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-30 minutes, or until the rice is tender (adjust according to your rice’s cooking instructions).
5. Finish with cream and cheese:
Stir in the milk or cream and grated Parmesan. Cook until the cheese is melted and the soup is creamy.
6. Season and serve:
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional Parmesan or fresh thyme, if desired.
Tips for Success
- Choose the right rice: Wild rice blends often take 20-30 minutes to cook, but always follow the specific package instructions.
- Amp up the mushroom flavor: Use dried mushrooms and their soaking liquid for a richer taste.
- Storage: This soup keeps well in the fridge for 3-4 days. Reheat gently to avoid curdling the milk or cream.
Enjoy this comforting soup on a chilly day, or anytime you’re craving something deliciously satisfying!