Description
A hearty and comforting soup filled with creamy goodness, mushrooms, chicken, and wild rice, perfect for chilly evenings.
Ingredients
- 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 chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (grated)
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat.
- Add the sliced mushrooms and cook until their liquids are released and evaporated, about 10-15 minutes. Remove the mushrooms and set aside.
- In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery; cook until tender, about 8-10 minutes.
- Incorporate the chopped garlic and thyme. Cook until fragrant, about 1 minute.
- Pour in the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring the mixture to a boil, then reduce the heat, and let it simmer, covered, until the rice becomes tender, about 20-30 minutes.
- Stir in your choice of milk (or cream) and the grated Parmesan cheese. Cook until the cheese melts and blends well. Season with salt and pepper to taste.
Notes
For added depth, consider soaking dried mushrooms in hot water and using that water in the soup. Reserve some sautéed mushrooms for garnish.
