Description
A creamy and hearty soup combining earthy mushrooms, tender chicken, and nutritious wild rice simmered in a flavorful broth and finished with cheese.
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 cooked chicken, diced or shredded
1 cup milk or cream
1 cup grated Parmigiano Reggiano (Parmesan)
Salt and pepper to taste
Instructions
1. In a pan over medium-high heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until they release their liquids and the liquid evaporates, about 10 to 15 minutes. Set mushrooms aside.
2. In the same pan, melt 1 tablespoon butter. Add diced onion, carrots, and celery; cook until tender, about 8 to 10 minutes.
3. Stir in chopped garlic and thyme; cook until fragrant, about 1 minute.
4. Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring mixture to a boil, then reduce heat and simmer covered until rice is tender, about 20 to 30 minutes.
5. Stir in milk and grated Parmesan cheese; cook until cheese melts.
6. Season with salt and pepper to taste before serving.
Notes
Prepare wild rice blend as desired for additional texture.
Use low-fat milk or cream for a lighter version.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg