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Creamy Mushroom Chicken and Wild Rice Soup

A rich and comforting soup featuring sautéed mushrooms, tender chicken, hearty wild rice, and a creamy finish, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter For sautéing the mushrooms
  • 1 pound mushrooms (sliced) Any variety, preferably button or cremini
  • 1 tablespoon butter For cooking the vegetables
  • 1 medium onion (diced)
  • 2 medium 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
  • 1.5 cups chicken (cooked and diced or shredded)
  • 1 cup milk or cream Use milk for a lighter version
  • 1 cup Parmigiano Reggiano (parmesan, grated)
  • Salt and pepper To taste
Optional Flavor Enhancers
  • 1 ounce dried mushrooms Soaked in 1 cup of just-boiled water for extra flavor
  • 2 tablespoons white miso paste For added richness

Method
 

Cooking the Mushrooms
  1. In a large pot over medium-high heat, melt 2 tablespoons of butter, then add the mushrooms. Cook until their liquids are released and evaporated, about 10–15 minutes. Remove the mushrooms and set them aside.
Cooking the Vegetables
  1. In the same pot, melt 1 tablespoon of butter and add the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
  2. Stir in the garlic and thyme; cook until fragrant, about 1 minute.
Simmering the Soup
  1. Pour in the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20–30 minutes.
Final Touches
  1. Stir in the milk (or cream) and Parmesan cheese; cook until the cheese melts and everything is well combined. Season with salt and pepper to taste.

Notes

Serve in rustic bowls with crusty bread or a light green salad. For gourmet touch, top with extra Parmesan, a dollop of sour cream, or fresh herbs.