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Creamy Mushroom Chicken and Wild Rice Soup

A rich and creamy one-pot soup that's hearty, flavorful, and perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter
  • 1 pound mushrooms (sliced)
  • 1 tablespoon butter For sautéing vegetables.
  • 1 medium onion (diced)
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon thyme (chopped)
For the Broth
  • 6 cups chicken broth
  • 1 cup wild rice Or a blend of rice including wild rice.
  • 1.5 cups chicken (cooked and diced or shredded)
For the Creamy Finish
  • 1 cup milk or cream
  • 1 cup parmigiano reggiano (parmesan, grated)
  • to taste Salt and pepper

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their liquids and evaporate, about 10–15 minutes. Remove mushrooms and set aside.
  2. In the same pot, melt 1 tablespoon of butter, then toss in the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
  3. Add the chopped garlic and thyme; cook until fragrant, around 1 minute.
Cooking
  1. Pour in the chicken broth, wild rice, cooked chicken, and the mushrooms. Bring to a boil, then reduce heat and let it simmer, covered, until rice is tender, about 20–30 minutes.
  2. Stir in the milk or cream and parmesan. Cook until the cheese is melted and well combined. Season with salt and pepper to taste.

Notes

For an extra boost, soak 1 ounce of dried mushrooms in 1 cup of boiling water for 20 minutes and use that mushroom water for added depth. Add 2 tablespoons of white miso paste in step 5 for a flavor explosion. Store leftovers in the fridge for 3–4 days or freeze for 2–3 months.