Cream of Mushroom Chicken Wild Rice Soup
Ingredients
The base
-
2
tablespoons
butter
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
½
cup
sweet onion
-
6
ounces
cremini mushrooms
-
2
ounces
wild mushrooms
-
1
tablespoon
fresh chopped thyme
-
6
cups
low sodium chicken broth
-
1
cup
wild rice
-
½-1
pound
boneless skinless chicken breasts or tenders
-
1
cup
whole milk
-
½
cup
grated parmesan
Seasoning
-
to taste
kosher salt
-
to taste
pepper
Instructions
- Melt butter and olive oil in a large soup pot over medium heat.
- Add garlic and onion; cook until soft, about 5-8 minutes, seasoning with salt and pepper.
- Add cremini and wild mushrooms; cook until caramelized, about 5 minutes.
- Stir in thyme and cook for another minute.
- Remove pot from heat and reserve half of the wild mushrooms.
- Transfer the rest to a food processor, add 2 cups of broth, and blend until smooth.
- Return the mixture to the pot, add remaining broth and 2 cups of water, and bring to a boil.
- Stir in rice and chicken, cover, and simmer for 30 minutes until rice is tender and chicken is cooked.
- Shred the chicken in the pot, then stir in milk and parmesan.
- Season with salt and pepper, and simmer for an additional 5-10 minutes.
- Ladle soup into bowls and top with reserved wild mushrooms.
Nutrition Facts (estimated)
Servings
4
Calories
362
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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