Description
A comforting soup with a harmonious blend of wild rice, tender chicken, and savory mushrooms in a creamy broth.
Ingredients
Scale
- 2 tablespoons unsalted 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
- 1 1/2 cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmigiano-Reggiano
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of 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 and set aside.
- In the same pot, melt 1 tablespoon of butter. Add diced onion, carrots, and celery; sauté until tender, about 8–10 minutes.
- Add chopped garlic and thyme to the pot. Cook until fragrant, about 1 minute.
- Add chicken broth, wild rice, cooked chicken, and sautéed mushrooms back into the pot. Bring to a boil, then reduce heat and simmer, covered, until wild rice is tender, about 20–30 minutes.
- Stir in milk or cream and Parmesan. Cook until cheese is melted and well combined. Season with salt and pepper to taste.
Notes
For enhanced flavor, soak dried mushrooms in water and incorporate that water into the broth or add white miso paste for depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg