Chicken and Mushroom Wild Rice Soup

Chicken and Mushroom Wild Rice Soup
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    2.8K

A symphony of earthy flavors, this creamy soup features tender chicken, savory mushrooms, and the distinctive nuttiness of wild rice. A comforting and elegant dish perfect for a cozy evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    97 mg
  • Fiber
    4 g
  • Protein
    33 g
  • Saturated Fat
    14 g
  • Sodium
    1514 mg
  • Sugar
    3 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients and prepare them as directed. (5 minutes)

Image Step 02
02 Step

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5 minutes. Add the mushrooms and sauté for an additional 2 minutes, until they begin to release their moisture. (12 minutes)

Image Step 03
03 Step

Recipe View Sprinkle the flour over the vegetables and mushrooms, stirring constantly to create a roux. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste. (2 minutes)

Image Step 04
04 Step

Recipe View Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce heat to low. (8 minutes)

Image Step 05
05 Step

Recipe View Add the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and sherry to the soup. Stir to combine. (5 minutes)

Image Step 06
06 Step

Recipe View Cover and simmer on low heat for 1 to 2 hours, stirring occasionally, to allow the flavors to meld. (120 minutes)

Image Step 07
07 Step

Recipe View Gently stir in the half-and-half. Heat through, but do not boil, as this may cause the soup to curdle. (5 minutes)

Image Step 08
08 Step

Recipe View Serve hot, garnished with additional toasted almonds and a sprinkle of fresh parsley, if desired. (2 minutes)

For a richer flavor, use homemade chicken broth.
To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch carefully to prevent burning.
This soup can be made ahead of time and reheated. The flavor will improve as it sits.
For a slow cooker version, combine all ingredients (except half-and-half) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in half-and-half during the last 30 minutes of cooking.

Arch Thompson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 940 Ratings)
Total Reviews: (8)
  • Georgiana Gusikowski

    I found that toasting the almonds really elevates the flavor of the soup.

  • Casimir Kihn

    I added a pinch of smoked paprika for a smoky flavor and it was amazing.

  • Wallace Welch

    A hearty and comforting soup that's perfect for a cold day.

  • Devante Batz

    I made this in my slow cooker and it turned out perfectly. So easy and delicious!

  • Rebekah Koch

    This recipe is a keeper! It's become a staple in our household.

  • Bria Sauer

    My family loved this soup! Even my picky eaters ate it without complaint.

  • Kurtis Schumm

    This soup is absolutely divine! The sherry adds such a lovely depth of flavor.

  • Cloyd Stanton

    I used brown rice instead of wild rice and it was still delicious!

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