Chicken Mushroom Soup (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter.
02 -
1 pound mushrooms, sliced.
03 -
1 tablespoon unsalted butter (extra).
04 -
1 medium onion, finely diced.
05 -
2 medium carrots, diced.
06 -
2 celery stalks, diced.
07 -
2 garlic cloves, minced.
08 -
1 teaspoon fresh thyme leaves, chopped.
09 -
6 cups chicken broth.
10 -
1 cup wild rice (or a blend with wild rice).
11 -
1 ½ cups cooked chicken, diced or shredded.
12 -
1 cup whole milk or heavy cream.
13 -
1 cup grated parmesan cheese.
14 -
Salt and pepper to taste.
# Instructions:
01 -
In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside.
02 -
In the same pot, melt the remaining 1 tablespoon of butter. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, around 8-10 minutes.
03 -
Stir in the minced garlic and chopped thyme, cooking until fragrant, about 1 minute.
04 -
Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 20-30 minutes, or until the rice is tender.
05 -
Stir in the milk or cream and grated parmesan cheese. Continue to simmer until the cheese is fully melted and the soup is creamy.
06 -
Taste the soup and season with salt and pepper as needed. Serve hot and enjoy this comforting, hearty dish!.
# Notes:
01 -
A creamy and comforting chicken and mushroom soup made with wild rice, perfect for chilly days. This hearty dish is loaded with flavor and is easy to make for a satisfying meal.