I remember the first time I made this soup with my mother. It was a cold, blustery day, and we wanted something heartwarming and nourishing. She had a knack for making everything from scratch, adding her own twist to every dish. The secret, she said, was in the mushrooms. We would carefully select the freshest mushrooms from the market, knowing they’d bring that deep, savory flavor to our soup.
As we cooked, my mother would share stories of her childhood, and how her mother had taught her the same recipe. The kitchen would fill with laughter, stories, and that comforting smell of sautéing onions and garlic. It’s funny how a simple recipe can connect generations, bringing families together year after year.
Now, as I stand in my own kitchen, I carry on this beloved tradition with my own family. It’s amazing how food can do that—bridge the past and present, creating new memories while honoring the old ones. The simplicity of the ingredients makes it easy for even the busiest families to enjoy a homemade meal without much fuss. Plus, there’s no better feeling than serving up a steaming bowl of homemade soup to those you love.
Why not gather your family and make a pot of this delicious soup tonight? I promise it’ll fill your kitchen with joy and warmth, just as it does ours. It’s the perfect way to end a chilly day, with everyone gathered around the table, sharing stories and savoring each spoonful of mushroomy, creamy goodness. Let’s dive into how you can create this family favorite for yourself!
How to Make Creamy Mushroom Chicken and Wild Rice Soup
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Ingredients:
- 1 pound mushrooms, sliced
- 1 onion, diced
- 2 tablespoons butter
- 2 stalks celery, diced
- 2 carrots, 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 cooked and diced or shredded chicken
- 1 cup milk or cream
- 1 cup grated parmigiano reggiano (parmesan)
- Salt and pepper to taste
Directions:
- Melt the butter in a large pan over medium-high heat. Add the sliced mushrooms and sauté until they’ve released their moisture and the liquid has evaporated, around 10-15 minutes. Set the mushrooms aside once done.
- In the same pan, add another tablespoon of butter. Toss in the diced onion, carrots, and celery, cooking until they are softened, approximately 8-10 minutes.
- Stir in the chopped garlic and thyme, letting the mixture cook for a minute until fragrant.
- Pour in the chicken broth, then add the wild rice, cooked chicken, and previously sautéed mushrooms. Bring to a boil, then reduce to a simmer, covering the pan and cooking until the rice is tender, about 20-30 minutes.
- Mix in the milk and parmesan cheese, stirring until the cheese has completely melted. Season the soup with salt and pepper according to your taste.
Creative Substitutions to Suit Your Taste
If you’re out of a few ingredients, no worries! Swap the wild rice with brown rice or barley for a different texture. If you’re not a fan of mushrooms, try using zucchini or eggplant. You can use almond milk or coconut milk instead of regular milk for a dairy-free version.
Best Ways to Store Leftover Creamy Mushroom Chicken and Wild Rice Soup
Store any leftover soup in an airtight container in the refrigerator for up to three days. When reheating, you may need to add a splash of broth or water as the rice will continue to absorb liquid. This soup can also be frozen for up to two months – perfect for easy meal prep!
From Sides to Drinks: What Complements Creamy Mushroom Chicken and Wild Rice Soup
This rich soup pairs beautifully with a crusty loaf of bread, ideally a sourdough or a French baguette. A side salad with a light vinaigrette can add a fresh contrast. For drinks, a glass of Chardonnay or a light pinot noir complements the creamy texture nicely.
Pro Tips for the Perfect Creamy Mushroom Chicken and Wild Rice Soup
For an extra depth of flavor, consider roasting the mushrooms before adding them to the soup. You can also add a splash of white wine to deglaze the pan after cooking the veggies. Use homemade chicken broth if available for a richer taste.
Seasonal Twists for Creamy Mushroom Chicken and Wild Rice Soup
In the spring, add fresh peas or asparagus for a pop of color and flavor. During the fall, consider adding butternut squash for a sweet touch. In winter, hearty greens like kale or spinach can be stirred in at the end for added nutrition.
FAQs:
Can I use chicken thighs instead of chicken breast for this soup?
Absolutely! Chicken thighs can add a richer flavor to the soup due to their higher fat content. Simply ensure they are fully cooked and shredded before adding them to the soup. This substitution does not require any changes to the cooking method or overall taste.
Is there a vegetarian version of this soup?
You can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Adding more vegetables or beans can ensure the soup remains hearty and satisfying. Consider mushrooms as the main source of protein and umami flavor in your vegetarian version.
What type of mushrooms work best in this recipe?
Cremini or button mushrooms are excellent choices for this soup as they are readily available and affordable. However, for a more intense flavor, try using a mix of mushrooms like shiitake, portobello, or oyster mushrooms. They will bring depth and a gourmet touch to your soup.
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Just add all the ingredients except for milk and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in milk and cheese just before serving to ensure they don’t curdle during the long cooking process.
How can I make the soup thicker?
If you prefer a thicker consistency, you can blend a portion of the soup using an immersion blender or standard blender before adding the cheese and milk. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the soup, cooking until it thickens.
Can I use a different type of cheese?
While parmesan cheese is recommended for its nutty and savory flavor, you can experiment with other cheeses like gruyere or fontina. These cheeses melt well and provide a different yet delicious flavor profile to the soup, allowing for some culinary creativity.
Creamy Mushroom Chicken and Wild Rice Soup
Equipment
- pan
Ingredients
- 1 pound mushrooms sliced
- 1 medium onion diced
- 2 tablespoons butter
- 2 stalks celery diced
- 2 medium carrots 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 cooked chicken diced or shredded
- 1 cup milk or cream
- 1 cup parmigiano reggiano grated
- to taste salt
- to taste pepper
Instructions
- In a large pan over medium-high heat, melt butter and add the sliced mushrooms. Sauté until the mushrooms release their juices and the moisture evaporates, about 10-15 minutes. Remove and set aside.
- Using the same pan, add another tablespoon of butter along with the diced onion, carrots, and celery. Cook until soft, around 8-10 minutes.
- Stir in the chopped garlic and thyme, then sauté for a minute until fragrant.
- Add in the chicken broth, followed by the wild rice, cooked chicken, and the sautéed mushrooms. Bring to a boil, then reduce to low and cover, letting it simmer until the rice is tender, approximately 20-30 minutes.
- Finally, stir in the milk and parmesan cheese, cooking until the cheese melts. Adjust the seasoning with salt and pepper according to your preference.
