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Preparing Creamy Mushroom Chicken And Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

This comforting creamy mushroom chicken soup features wild rice and a blend of fresh vegetables, simmered to perfection for a rich and hearty meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
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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.