Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter (for sautéing vegetables)
- 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
Optional Add-ins
- 1 ounce dried mushrooms, soaked in 1 cup hot water
- 2 tablespoons white miso paste
Instructions
- Sauté Mushrooms: Melt 2 tablespoons butter in a large pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and it evaporates, about 10-15 minutes. Remove mushrooms from the pan and set aside.
- Cook Vegetables: Melt 1 tablespoon butter in the same pan. Add diced onion, carrots, and celery, cooking until they are tender, about 8-10 minutes.
- Add Aromatics: Stir in the chopped garlic and thyme. Cook for roughly 1 minute until fragrant, being careful not to let the garlic brown.
- Combine Key Ingredients: Pour in the chicken broth, add the wild rice, cooked or shredded chicken, and the sautéed mushrooms. If using dried mushrooms, add them now with their soaking liquid (strain if needed). Bring everything to a boil.
- Simmer: Reduce the heat to low, cover the pot, and simmer for 20-30 minutes, or until the rice is tender. Adjust the time based on your rice package instructions.
- Make Creamy Base: Stir in the milk or cream and grated Parmesan (add miso paste here if using). Cook a few minutes more, stirring until the cheese is fully melted and the soup is creamy.
- Season & Serve: Taste and adjust with salt and pepper as needed. Serve hot, garnished with extra fresh thyme or parsley if desired.
Notes
- Mushroom Variety: Mix cremini, button, and shiitake mushrooms for deeper flavor.
- Rice Options: Use a wild rice blend or pure wild rice; adjust cooking time as indicated on the rice package.
- Chicken Choices: Rotisserie, leftover roast, or freshly cooked chicken all work well (shredded or diced).
- Lighten It Up: Use milk or half-and-half for a lighter soup, or heavy cream for extra richness.
- Vegetarian Version: Sub vegetable broth for chicken broth and omit chicken for a veggie-friendly soup.
- Thickening: For a thicker soup, stir in a cornstarch slurry in the final minutes of cooking.
- Cheese Swaps: Substitute Parmesan with Gruyère or Pecorino Romano if preferred.
- Make Ahead: Soup develops more flavor overnight and can be reheated; add extra broth or milk if it’s too thick.
- Storage: Keeps in the fridge up to 3 days; add liquid when reheating as it thickens upon cooling.
- Garnish: Finish with extra fresh herbs or a drizzle of truffle oil for a gourmet touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 443
- Sugar: 10g
- Sodium: 676mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10.8g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg