Description
Savor this creamy mushroom chicken and wild rice soup! Hearty, flavorful, and perfect for a comforting main dish or cozy family meal.
Ingredients
Scale
- 2 tbsp butter: Provides a rich base and depth of flavor.
- 1 lb sliced mushrooms: Forest or button mushrooms are best, delivering umami goodness and texture.
- 1 onion (diced): Adds sweetness and depth.
- 2 carrots (diced): Introduces a subtle sweetness and vibrant color.
- 2 stalks celery (diced): Brings crunch and savory flavor.
- 2 cloves garlic (chopped): Essential for an aromatic punch.
- 1 tsp thyme (chopped): Fresh thyme adds an earthy flavor.
- 6 cups chicken broth: The heart of the soup, enriching the flavor base. You can use low-sodium if desired.
- 1 cup wild rice (or mixed rice): Provides a nutty texture and nutrients. Wild rice is particularly beneficial for its fiber content.
- 1.5 cups cooked, diced chicken: Protein source that complements the texture of the soup. Use leftover roast chicken or rotisserie chicken for a time-saver.
- 1 cup milk or cream: Adds creaminess. Use whole milk for a lighter option or heavy cream for richness.
- 1 cup grated Parmigiano-Reggiano: Enhances the umami flavor and adds a wonderful creaminess.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
Instructions
- Cook the mushrooms: In a large pan, melt 2 tbsp of butter over medium-high heat. Add the 1 lb of sliced mushrooms and cook until they have released their moisture and are browned, stirring occasionally. This should take about 10-15 minutes. Once cooked, set the mushrooms aside in a bowl.
- Sauté the vegetables: In the same pan, add another 2 tbsp of butter if needed. Add the 1 diced onion, 2 diced carrots, and 2 diced stalks of celery. Cook for 8-10 minutes, or until the vegetables are tender. Stir frequently to prevent burning and encourage even cooking.
- Add aromatics: Add the 2 cloves of chopped garlic and 1 tsp of chopped thyme to the pan. Cook for about 1 minute until fragrant. This will amplify the dishes’ aromatic profile.
- Combine ingredients: Pour in the 6 cups of chicken broth, and add the 1 cup of wild rice, 1.5 cups of cooked, diced chicken, and the reserved mushrooms from the first step. Increase the heat to high until it reaches a boil, then reduce the heat to low and cover the pan. Let it simmer for about 20-30 minutes until the rice is tender.
- Final touches: Once the rice is cooked, mix in 1 cup of milk or cream and 1 cup of grated Parmigiano-Reggiano until melted and well combined. Season with salt and pepper to taste. If you’re using 2 tbsp of white miso paste, add it in this step for an umami boost before adjusting the seasoning.
As you prepare, watch for visual cues such as the soup’s bubbling texture and the creaminess of the mixture, ensuring that each step progresses as needed. This attention to detail will help ensure your soup is both delicious and visually appealing!