Description
This Creamy Mushroom Chicken and Wild Rice Soup embodies the essence of comfort food with a rustic twist. Featuring tender chicken, earthy mushrooms, and hearty wild rice, this soup is a perfect blend of flavors and textures. Each spoonful offers a taste of home with its rich, creamy base and a generous sprinkle of Parmigiano Reggiano, adding a touch of elegance to this simple dish.
Ideal for any season, but particularly delightful during the colder months, this soup warms from the inside out. Its preparation is a comforting ritual in itself, bringing the wholesome goodness of the kitchen to your table. Serve this luxurious yet easy-to-make soup for a weeknight dinner or a cozy weekend gathering, and watch it become a family favorite.
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
Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes. Set aside.
In the same pan, add another tablespoon of butter, the onions, carrots, and celery. Cook until tender, about 8-10 minutes.
Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
Add the chicken broth, wild rice, cooked chicken, and cooked mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Stir in the milk and grated cheese, cooking until the cheese has melted. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350