CHICKEN MUSHROOM WILD RICE SOUP

 

Originally sourced from Facebook on 25.10.25, I have added some tweaks of my own.

Photo courtesy of https://thefamilyfoodkitchen.com/chicken-wild-rice-soup/#recipe

 

Ingredients

 

2 tablespoons unsalted butter

500g mushrooms, use a combination to include shiitake

1 sweet potato, peeled and cut into small cubes

1 medium onion, finely diced

1 medium carrots, diced

1 celery stalks, diced

2 garlic cloves, minced

1 teaspoon fresh thyme leaves, chopped (or one tablespoon of Italian Dried Herbs)

6 cups chicken broth

Quarter cup of Medium Sherry or Marsala Wine 

1 cup wild rice (or blend with wild rice)

1½ cups cooked chicken, diced or shredded

1 cup whole milk or heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

 

Extra flavourings: add spinach or Swish chard, try different types of mushrooms, added diced bell peppers, zucchini or potatoes for added texture for favour.

 

 

Method

 

Sauté the mushrooms in a large pot by melting 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, then set aside.   In the same pot, melt the remaining 1 tablespoon of butter, add diced onion, carrots and celery.   Sauté until the vegetables are softened, around 8-10 minutes.  Stir in the minced garlic and chopped thyme.   Cook until fragrant, about one minute.   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.   Stir in the milk or cream and grated Parmesan cheese   Continue to simmer until the cheese is fully melted and the soup is creamy.   Taste the soup and season with salt and pepper as needed.   Serve hot and enjoy!