Creamy Mushroom Chicken and Wild Rice Soup

  Creamy Mushroom Chicken and Wild Rice Soup

Ingredients :

For the Soup Base :

2 tablespoons olive oil

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

8 oz (225 g) mushrooms, sliced

1 lb (450 g) cooked chicken, shredded or diced

3/4 cup wild rice blend, uncooked

6 cups chicken broth

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

For the Creamy Finish :

1/2 cup heavy cream

1 cup milk (whole or 2%)

2 tablespoons all-purpose flour

For Garnishing :

Fresh parsley, chopped

Grated Parmesan cheese (optional)

Instructions :

Sauté the Vegetables :

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Stir in the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender and fragrant.

Build the Soup Base :

3. Add the wild rice blend, chicken broth, thyme, rosemary, salt, and pepper. Stir well to combine.

4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 35-40 minutes, or until the rice is tender.

Add the Chicken :

5. Stir in the shredded chicken and let it heat through for 5 minutes.

Make It Creamy :

6. In a small bowl, whisk together the milk and flour until smooth. Gradually stir this mixture into the soup, followed by the heavy cream.

7. Simmer the soup for another 5-7 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning if needed.

Serve and Garnish :

8. Ladle the soup into bowls and garnish with freshly chopped parsley. Add grated Parmesan cheese for an extra touch of indulgence, if desired.

Serving Suggestions :

This Creamy Mushroom Chicken and Wild Rice Soup pairs perfectly with warm crusty bread or a side of buttery garlic toast. It’s a hearty, soul-warming dish that’s perfect for chilly nights or when you need a comforting meal