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Cream Of Mushroom And Wild Rice Soup Recipe

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Cream of Mushroom Chicken Wild Rice Soup. Half Baked Harvest
Cream of Mushroom Chicken Wild Rice Soup. Half Baked Harvest from www.halfbakedharvest.com

Description

Cream of mushroom and wild rice soup is a hearty, comforting soup that is perfect for chilly winter evenings. This soup is made with plenty of flavorful mushrooms, wild rice, and a creamy base. It's a simple and delicious recipe that can be enjoyed on its own or served with a fresh salad or crusty bread.

Prep Time

The prep time for this recipe is about 15 minutes. You'll need to chop the mushrooms, onions, and garlic and measure out the ingredients before you start cooking.

Cook Time

The cook time for this recipe is approximately 45 minutes. The soup needs to simmer for about 30 minutes to cook the rice and allow the flavors to meld together.

Ingredients

  • 1 cup uncooked wild rice
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk or heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish

Equipment

  • A large pot or Dutch oven
  • A wooden spoon
  • A sharp knife and cutting board
  • A measuring cup and spoons

Method

  1. In a large pot, melt the butter over medium heat.
  2. Add the sliced mushrooms, diced onion, and minced garlic to the pot. Cook for about 5-7 minutes, or until the vegetables are soft and the mushrooms have released their liquid.
  3. Add the flour to the pot and stir to coat the vegetables. Cook for another 2-3 minutes, stirring constantly.
  4. Slowly add the chicken or vegetable broth to the pot, stirring constantly to prevent lumps. Bring the mixture to a simmer.
  5. Add the uncooked wild rice to the pot and stir to combine. Cover the pot and let the soup simmer for about 30 minutes, or until the rice is cooked through and tender.
  6. Stir in the milk or heavy cream and season the soup with salt and pepper to taste.
  7. Simmer the soup for another 5-10 minutes, or until it is heated through and the flavors have melded together.
  8. Garnish the soup with fresh parsley or thyme before serving.

Notes

This soup can be made ahead of time and reheated on the stove or in the microwave. If the soup is too thick, you can add more broth or milk to thin it out. If you prefer a vegetarian version of this soup, you can use vegetable broth instead of chicken broth.

Nutrition Info

  • Servings: 6
  • Calories: 280
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 710mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 11g

Recipe Tips

  • If you don't have wild rice, you can substitute with brown rice or a rice blend.
  • If you prefer a smoother soup, you can puree half of the soup in a blender or with an immersion blender before adding the milk or cream.
  • If you want to add some extra protein to this soup, you can stir in some cooked shredded chicken or diced ham before serving.

Enjoy this delicious cream of mushroom and wild rice soup recipe as a comforting meal on a cold winter day. It's easy to make and perfect for a cozy night in with family and friends.


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