Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup
A comforting and hearty soup packed with tender chicken, earthy mushrooms, and nutty wild rice, all brought together in a creamy, cheesy broth. Perfect for cozy nights!

Ingredients

• 3 tablespoons butter, divided
• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
• 6 cups chicken broth
• 1 cup wild rice (or a wild rice blend)
• 1 ½ cups cooked chicken, diced or shredded
• 1 cup milk or cream
• 1 cup grated Parmigiano Reggiano (Parmesan)
• Salt and pepper, to taste

Optional Add-Ins:

• 1 ounce dried mushrooms, soaked in 1 cup hot water for 20 minutes (reserve soaking liquid)
• 2 tablespoons white miso paste (adds umami depth)

Instructions:

1. Cook the Mushrooms:
   • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 10-15 minutes. Remove the mushrooms and set aside.
2. Sauté the Vegetables:
   • In the same pot, melt the remaining 1 tablespoon of butter.
   • Add the diced onion, carrots, and celery. Cook until softened, about 8-10 minutes.
   • Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
3. Add Broth and Rice:
   • Pour in the chicken broth and wild rice. If using soaked dried mushrooms, add the chopped mushrooms and their soaking liquid here.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 20-30 minutes (adjust based on the rice package instructions).
4. Incorporate Chicken and Mushrooms:
   • Stir in the cooked chicken and reserved sautéed mushrooms. Simmer for another 5 minutes to heat through.
5. Make it Creamy:
   • Add the milk (or cream) and grated Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
   • If using, mix in the white miso paste at this stage.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with extra thyme or Parmesan if desired. Serve warm with crusty bread on the side.

Tips:

• Rice Note: Cooking times for wild rice can vary. If your rice blend requires longer cooking, adjust the simmering time accordingly.
• Flavor Boost: For a richer mushroom flavor, use a mix of fresh and dried mushrooms.
• Make Ahead: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for longer storage.

Enjoy this creamy, comforting bowl of goodness!