Description
A rich and creamy soup featuring mushrooms, chicken, and wild rice, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoonsbutter
- 1pound mushrooms (sliced)
- 1 tablespoonbutter
- 1onion (diced)
- 2carrots (diced)
- 2stalks celery (diced)
- 2cloves garlic (chopped)
- 1 teaspoonthyme (chopped)
- 6 cupschicken broth
- 1 cupwild rice (or a blend of rice including wild rice)
- 1 1/2 cupschicken (cooked and diced or shredded)
- 1 cupmilk or cream
- 1 cupparmigiano reggiano (parmesan, grated)
- Salt and pepper to taste
Instructions
- 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.
Notes
For a richer flavor, use a combination of milk and cream.
Feel free to add other vegetables like spinach or peas for added nutrition.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g