Description
A rich and hearty soup perfect for any season, packed with flavors from mushrooms and chicken combined with the unique texture of wild rice.
Ingredients
Scale
- 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
Instructions
- Melt 2 tablespoons butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until their liquids are released and evaporated, about 10-15 minutes. Remove the mushrooms and set aside.
- In the same pot, melt 1 tablespoon butter. Add diced onion, carrots, and celery; cook until tender, about 8-10 minutes.
- Add the chopped garlic and thyme; cook until fragrant, about 1 minute.
- Add chicken broth, wild rice, diced chicken, and the reserved mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Stir in milk or cream and grated Parmesan cheese. Cook until the cheese is melted and well combined. Season with salt and pepper to taste.
Notes
For more depth of flavor, sautรฉ mushrooms until golden brown. For a thicker soup, blend part of it and mix back in. Store leftovers in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg