Creamy Mushroom Chicken and Wild Rice Soup

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 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:

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.

In the same pan, add another tablespoon of butter, the onions, carrots, and celery, and cook until tender,

about 8-10 minutes.

Stir in the garlic and thyme and cook until fragrant, about 1 minute.

Add the broth, wild rice, cooked chicken, and the cooked mushrooms. Bring to a boil, then reduce heat

and simmer, covered, until the rice is tender, about 20-30 minutes.

Mix in the milk or cream and parmesan cheese, and cook until the cheese has melted. Season with salt

and pepper to taste.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes | Kcal: 350 kcal | Servings: 6

servings

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