Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup is the epitome of comforting flavors, combining hearty wild rice, tender chicken, and earthy mushrooms in a rich, creamy broth. This soup begins by sautéing mushrooms in butter until deeply flavorful and golden brown. Onions, carrots, and celery—the aromatic base of many comforting dishes—are cooked until tender, followed by garlic and a touch of thyme for extra depth. Chicken broth and wild rice create the perfect medium for this soup, enriched with tender bites of chicken. Milk or cream and freshly grated Parmigiano Reggiano add a silky finish, making each spoonful indulgently satisfying. Optional additions such as dried mushrooms or miso paste can be incorporated for a more intense flavor experience.

INGREDIENTS

• Butter: 2 tablespoons for cooking mushrooms
• Mushrooms (sliced): 1 pound
• Butter (additional): 1 tablespoon for vegetables
• Onion (diced): 1
• Carrots (diced): 2
• Celery (diced): 2 stalks
• Garlic (chopped): 2 cloves
• Thyme (chopped): 1 teaspoon
• Chicken broth: 6 cups
• Wild rice (or a blend with wild rice): 1 cup
• Cooked chicken (diced or shredded): 1 ½ cups
• Milk or cream: 1 cup
• Parmigiano Reggiano (Parmesan, grated): 1 cup
• Salt and pepper: To taste

INSTRUCTIONS

Step 1:

Melt 2 tablespoons butter in a pan over medium-high heat. Add sliced mushrooms and cook until their liquid is released and evaporated, about 10-15 minutes. Set aside.

Step 2:

Melt 1 tablespoon butter in the same pan. Add diced onions, carrots, and celery, cooking until tender (8-10 minutes). Add chopped garlic and thyme; cook for 1 minute until fragrant.

Step 3:

Add chicken broth, wild rice, cooked chicken, and reserved mushrooms to the pot. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, about 20-30 minutes.

Step 4:

Stir in milk or cream and grated Parmigiano Reggiano until the cheese melts. Season with salt and pepper to taste.

Step 5:

Optional: For extra flavor, soak 1 ounce of dried mushrooms in 1 cup of hot water for 20 minutes. Add mushrooms and their soaking water to the pot. Alternatively, mix in 2 tablespoons of white miso paste before seasoning.

Serving and Storage Tips

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding additional broth or cream if needed to maintain the desired consistency.

Helpful Notes

• For a dairy-free version, use plant-based milk and omit the Parmesan cheese.
• Add extra thyme or a bay leaf for more aromatic depth.

Tips from Well-Known Chefs

• Chef Lillian suggests using a blend of wild and brown rice for additional texture.
• To enhance umami flavor, consider adding a splash of soy sauce or tamari.

Cozy Comfort in Every Bowl

Creamy Mushroom Chicken and Wild Rice Soup is a hearty, nourishing meal that combines the perfect mix of creamy texture and earthy flavors.

Perfect for Cold Evenings

Warm, rich, and satisfying, this soup is ideal for cozying up on chilly nights.

FAQs

Can I make this soup ahead of time?

Yes, it stores well and flavors deepen after a day in the fridge.

Is this soup gluten-free?

Yes, if you ensure your chicken broth and other ingredients are gluten-free.

Can I use rotisserie chicken?

Absolutely! Shred rotisserie chicken and add it directly to the soup for convenience.

What substitutions can I make?

You can use different types of rice, add fresh herbs, or switch up the cream for a lighter version.

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Conclusion

Creamy Mushroom Chicken and Wild Rice Soup offers the perfect combination of chicken, mushrooms, and wild rice in a creamy, hearty broth. Ideal for cold days or cozy nights, this soup features a rich blend of sautéed vegetables, tender chicken, and aromatic herbs, topped off with a luxurious addition of cream and Parmesan cheese. It's comforting, satisfying, and easy to make, with optional flavor-enhancing additions like dried mushrooms or miso paste.