Creamy Mushroom Chicken and Wild Rice Soup #dinner #lunch

Creamy Mushroom Chicken and Wild Rice Soup #dinner #lunch

A warm and rich mushroom, chicken and wild rice soup that is down right a standout amongst other comfort nourishment around!

I absolutely have been appreciating making a great deal of soups of late and my most loved must be this velvety mushroom chicken and wild rice soup which is a mix of two astonishing soups, cream of mushroom soup and chicken and wild rice soup! This soup has the best of the two universes with chicken, wild rice and a lot of veggies from the one soup to the mushrooms and rich stock from the other soup and the mix is simply supernatural!

I like to utilize an assortment of mushrooms from button, to cremini, shiitake, clam, and so on and I saute them in margarine before proceeding onward to the veggies. I season the soup with a liberal aiding of parmesan cheddar which just melts into the juices mixing it with its umami pressed flavor! An incredible aspect concerning this soup is that it is so natural to make and it just takes around 40 minutes making it a decent dinner in any event, when there isn't a ton of time. On the off chance that you are searching for a delectable soup to appreciate this fall or winter this smooth mushroom chicken and wild rice soup is an extraordinary approach!


Creamy Mushroom Chicken and Wild Rice Soup #dinner #lunch


  • 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 blend
  • 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


  1. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
  2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  3. Mix in the garlic and thyme and cook until fragrant, about a minute.
  4. 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.
  5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

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