Description
This cozy and creamy wild rice mushroom soup is hearty and full of amazing flavor. It’s the perfect soup for the colder weather. Serve with some freshly baked crusty bread and a side salad! You’ll definitely want seconds.
Ingredients
Units
Scale
- 1 Tbsp olive oil
- 12 oz mushrooms, thinly sliced (Baby Bella, Maitake, Oyster, Shiitake, etc)
- 5 Tbsp unsalted butter
- 1 medium sweet onion, chopped
- 2 medium carrot, finely choppeed
- 2 medium celery stalk, finely chopped
- 3 garlic cloves, crushed and finely chopped
- 5 Tbsp all purpose flour
- 7–8 cups chicken broth *see note
- 3/4 cup wild rice*, rinsed
- Few sprigs fresh thyme (or 1 tsp ground dried thyme)
- Handful Fresh rosemary leaves, finely chopped
- 3/4 tsp sea salt
- 1 cup half and half
- Black pepper, to taste
- 2 1/2 cups cooked chicken, pulled or chopped into bite-sized pieces
- 3 Tbsp fresh Italian parsley, finely chopped
- A lemon wedge
Instructions
- Heat olive oil in a large pot with a heavy bottom over medium-high heat. Add mushrooms and cook, occasionally stirring, for about 6-7 minutes, or until soft. Transfer mushrooms to a clean plate and set aside.
- Melt butter in the same pot and add chopped onion, carrot, celery, and a pinch of salt and pepper. Cook over medium-high heat until the vegetables are soft and onion is translucent, about 6-7 minutes. Stir in garlic and cook for 30 seconds.
- Lower heat to medium. Sprinkle in flour and stir with a spoon until all the flour is incorporated and you have a thick mixture. Keep stirring as you slowly add the broth, a little at a time. As you keep stirring and adding more and more broth a creamy roux will form. Once you have added all the broth, add rice, thyme sprigs, chopped rosemary, and sea salt. Turn the heat up to bring the soup to a boil, then, cover, and lower the heat to medium-low to maintain a simmer. Cook for about 50 minutes, or until rice is tender (Rice will not be super soft but it should open up).
- Take out the thyme sprigs. Taste the soup to see if you need to adjust the seasoning (especially if you used homemade broth, since the saltiness can vary). Add the cooked mushrooms, chicken, half and half, black pepper, parsley, and a squeeze of lemon juice. Enjoy immediately with some crusty bread and simple salad.
Notes
- * I typically make a batch of homemade broth (from a whole chicken) the night before and use the chicken meat and broth for this soup. This makes the MOST delicious and nutritious batch of soup. Use low sodium bone broth if using store bought. I like to use about 7 cups for a thicker soup.
- Store any leftover soup in an airtight container in the refrigerator, to enjoy within 4 days.
- Make sure you are using the black-colored true wild rice, and not the wild rice blend.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: American