Creamy Mushroom Chicken and Wild Rice Soup
There’s something truly comforting about a warm bowl of creamy mushroom chicken and wild rice soup. I made this on a chilly evening, and the rich, velvety broth paired perfectly with the nutty wild rice and tender chicken. The mushrooms add an earthy depth, while the half-and-half gives it a luxurious texture.
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 stalks celery diced
- 3 medium carrots peeled and diced
- 8 ounces mushrooms sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups wild rice cooked
- 2 cups boneless skinless chicken breasts (cooked and cubed)
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 cup slivered almonds
- 2 tablespoons dry sherry
- 1 cup half-and-half
Instructions
- Melt butter in a large pot over medium heat. Add chopped onions, celery, and carrots, sautéing for about 5 minutes. Stir in the mushrooms and cook for another 2 minutes. The mushrooms will release their juices, adding a deep, earthy flavor! 🍄
- Sprinkle flour over the vegetables and stir well to coat everything evenly. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
- Stir in the cooked wild rice, diced chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Let the soup heat through so the flavors can meld together beautifully.
- Slowly pour in the half-and-half, stirring gently. Let the soup simmer for 1 to 2 hours on low heat. Be sure not to boil it—this keeps the texture smooth and creamy!
Notes
- Garnish with fresh parsley or thyme for extra flavor.
- Serve with crusty bread or garlic toast to soak up the creamy broth.
- Add a sprinkle of shredded Parmesan for an extra cheesy touch! 🧀