Ingredients
Scale
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- 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 Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Instructions
- Cook the Mushrooms: Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the sliced mushrooms and cook until the liquid evaporates, about 10-15 minutes. Set aside.
- Sauté the Vegetables: In the same pan, melt 1 tablespoon of butter. Add onions, carrots, and celery. Cook 8-10 minutes until tender.
- Add Garlic and Herbs: Stir in garlic and thyme. Cook 1 minute until fragrant.
- Simmer the Soup: Pour in chicken broth, add wild rice, cooked chicken, and sautéed mushrooms. Bring to boil, then reduce heat and simmer covered for 20-30 minutes until rice is tender.
- Finish the Soup: Stir in milk or cream and Parmesan. Cook until cheese melts and soup is creamy. Season with salt and pepper.
- Serve: Ladle into bowls and enjoy warm.
Notes
- Use a wild rice blend for extra texture and flavor.
- Leftovers store well in the fridge and can be reheated gently.
- Add a dash of nutmeg or fresh parsley for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American