Description
A comforting and creamy soup made with mushrooms, chicken, and wild rice, perfect for chilly days.
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
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the sliced mushrooms and sauté until they are browned.
- Add 1 tablespoon of butter, diced onion, carrots, celery, and garlic. Cook until the vegetables are tender.
- Stir in the chopped thyme and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the wild rice and reduce the heat to a simmer. Cook according to the rice package instructions.
- Once the rice is cooked, stir in the cooked chicken, milk or cream, and grated parmesan. Mix well.
- Season with salt and pepper to taste. Serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker soup, reduce the amount of broth or add more cream.
- Feel free to add other vegetables like peas or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American