Creamy mushroom chicken and wild rice soup is a heartwarming symphony of flavors, marrying tender chicken, earthy mushrooms, and wholesome wild rice in a luxuriously creamy broth. Imagine a steaming bowl cradled in your hands, its rich aroma wafting up to greet your senses, promising comfort and satisfaction with every spoonful.
At its core lies succulent pieces of chicken, lovingly seasoned and simmered until they are melt-in-your-mouth tender. Each bite is a testament to the hearty flavors of home-cooked comfort, providing a protein-rich foundation for the indulgent soup that surrounds it.
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 (or a blend of rice including wild rice) 1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
directions:
1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook
until the mushrooms have released their liquids and the liquid has evaporated,
about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,
about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and
simmer, covered, until the rice is tender, about 20-30 minutes.
5. Mix in the milk and cheese and cook until the cheese has melted before seasoning
with salt and pepper to taste.