Creamy Mushroom Chicken and Wild Rice Soup
A cozy, hearty dish combining tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth; perfect for chilly days.
Ingrédients
Base 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 including wild rice)
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup Parmesan cheese, grated (Parmigiano Reggiano)
- Salt and pepper to taste
Optional Ingredients
- 1 ounce dried mushrooms, soaked in 1 cup boiled water for 20 minutes (use the mushroom water along with the broth for extra flavor)
- 2 tablespoons white miso paste (added in step 5)
Instructions
Preparation
- Prepare your workspace by gathering all your ingredients and tools: a large pot, a cutting board, a sharp knife, measuring cups, and spoons.
Cooking the Mushrooms
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook for 10–15 minutes until they release their liquids and are golden. Remove and set aside.
Sautéing the Vegetables
- In the same pot, melt 1 tablespoon of butter and add diced onion, carrots, and celery. Sauté for 8–10 minutes until tender.
Adding Garlic and Thyme
- Add the chopped garlic and thyme, cooking for 1 minute until fragrant.
Combining Ingredients
- Pour in the chicken broth, wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil then reduce heat and cover. Let simmer for 20–30 minutes until rice is tender.
Adding Creaminess
- Stir in the milk or cream and grated Parmesan cheese, cooking on low heat until the cheese melts and the soup is creamy.
Final Adjustments
- Taste and season with salt and pepper. Optionally, whisk in 2 tablespoons of white miso paste for deeper flavor.
Serving
- Serve hot in bowls, topped with fresh herbs or additional Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Freeze in a freezer-safe container for 2–3 months. Reheat on the stove over medium-low heat, adding broth or water to loosen if needed.