A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!
I positively have been getting a charge out of making a ton of soups recently and my most loved must be this rich mushroom chicken and wild rice soup which is a blend of two stunning soups, cream of mushroom soup and chicken and wild rice soup! This soup has the smartest possible solution with chicken, wild rice and a lot of veggies from the one soup to the mushrooms and smooth stock from the other soup and the mix is simply mystical! I like to utilize an assortment of mushrooms from button, to cremini, shiitake, shellfish, and so forth and I saute them in margarine prior to proceeding onward to the veggies. I season the soup with a liberal aiding of parmesan cheddar which simply softens into the stock imbuing it with its umami pressed flavor! An incredible aspect regarding this soup is that it is so natural to make and it just requires around 40 minutes making it a decent feast in any event, when there isn’t a great deal of time. In the event that you are searching for a scrumptious soup to appreciate this fall or winter this smooth mushroom chicken and wild rice soup is an incredible approach!
A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!
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
- 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.
- Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- 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.
- Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste
Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!
Option: Add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.
