Description
A rich and comforting soup filled with creamy broth, tender chicken, earthy mushrooms, and heartiness from wild rice.
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 ½ 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 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 them aside.
- In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery; cook until tender, about 8–10 minutes.
- Stir in the chopped garlic and thyme; cook until fragrant, about 1 minute.
- Pour in the chicken broth, add the wild rice, diced chicken, and cooked mushrooms. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, until the rice is tender, about 20–30 minutes.
- Stir in the milk or cream and grated Parmesan cheese. Cook until the cheese melts and the mixture is well combined. Season with salt and pepper to taste.
Notes
For added flavor, consider soaking dried mushrooms or adding white miso paste. Adjust the consistency of the soup by adding more broth if too thick.
