Description
A comforting soup made with tender chicken, wild rice, and a creamy mushroom broth, perfect for chilly evenings.
Ingredients
Scale
- 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
- 1 1/2 cups cooked and diced or shredded chicken
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (grated)
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter over medium-high heat in a large pot. Add sliced mushrooms and sauté until their liquids evaporate, about 10-15 minutes. Remove from pot and set aside.
- Melt an additional tablespoon of butter in the same pot. Add diced onion, carrots, and celery, stirring until softened, around 8-10 minutes.
- Add chopped garlic and thyme, cooking for about a minute until fragrant.
- Pour in the chicken broth, add wild rice, cooked chicken, and sautéed mushrooms back into the pot. Bring to a boil, then reduce heat and simmer until rice is tender, about 20-30 minutes.
- Stir in milk (or cream) and grated Parmigiano Reggiano until cheese melts and soup becomes creamy. Season with salt and pepper to taste.
Notes
For added flavor, soak 1 ounce of dried mushrooms in boiling water and incorporate the mushroom water into the broth. To enhance richness, consider adding 2 tablespoons of white miso paste during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg