Savory Mushroom and Chicken Wild Rice Soup with Parmesan

Introduction

If you’re in the mood for a warm, hearty soup that’s loaded with flavor, look no further than this Savory Mushroom and Chicken Wild Rice Soup with Parmesan. This creamy, comforting soup features tender chicken, earthy mushrooms, and nutty wild rice, all brought together by a rich, savory broth with just the right amount of Parmesan cheese. It’s a perfect meal for chilly days or when you want a cozy, satisfying bowl of soup that’s also packed with nutrients.

Why This Recipe is Perfect for You

This recipe is ideal for anyone craving a comforting yet nutritious meal. The combination of wild rice and mushrooms adds a depth of flavor that elevates the soup beyond your typical chicken soup. The addition of Parmesan cheese and cream makes it rich and indulgent, while the wild rice provides a chewy texture and nutty flavor. Whether you’re serving it as a weeknight dinner or making a big batch for meal prep, this soup is guaranteed to become a favorite.

Ingredients

• 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

Directions

1. Cook the Mushrooms

Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the sliced mushrooms and cook for about 10-15 minutes until they release their liquid and it evaporates, leaving the mushrooms nicely browned. Set the cooked mushrooms aside. This step brings out the rich umami flavor of the mushrooms, making them a star in the soup.

2. Sauté the Vegetables

In the same pan, melt 1 tablespoon of butter. Add the diced onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and aromatic. The sautéed veggies provide a savory base for the soup.

3. Add Garlic and Herbs

Stir in the chopped garlic and fresh thyme. Cook for about 1 minute, just until the garlic becomes fragrant. This step adds a burst of flavor that enhances the broth.

4. Simmer the Soup

Pour in the chicken broth and stir in the wild rice, cooked chicken, and the sautéed mushrooms. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20-30 minutes, or until the wild rice is tender and the flavors have melded together.

5. Finish the Soup

Once the rice is cooked, stir in 1 cup of milk or cream and 1 cup of grated Parmesan cheese. Continue cooking until the cheese melts and the soup becomes rich and creamy. Taste and adjust the seasoning with salt and pepper as needed. The creamy texture combined with the savory Parmesan creates a truly indulgent finish.

6. Serve

Ladle the warm, creamy soup into bowls and serve immediately. The soup is best enjoyed with a sprinkle of fresh Parmesan on top or some crusty bread on the side.

Kitchen Equipment Needed

• Large soup pot for cooking the soup
• Sauté pan for cooking the mushrooms
• Ladle for serving the soup
• Sharp knife for chopping vegetables

Tips and Shortcuts

• Pre-Cooked Chicken: Use rotisserie chicken or leftover cooked chicken to save time on prep.
• Wild Rice Blend: If you can’t find pure wild rice, a wild rice blend works just as well and often cooks faster.
• Make it Thicker: For a thicker soup, blend a portion of the soup with an immersion blender or mash some of the wild rice before adding the cream.

Recipe Swaps and Variations

• Vegetarian Option: Omit the chicken and use vegetable broth for a meatless version. Add extra mushrooms or a can of drained chickpeas for protein.
• Vegan Version: Use plant-based milk and cheese alternatives, and swap the butter for olive oil to make this soup vegan-friendly.
• Cheese Variation: Try using Gruyère or Fontina cheese for a different, yet equally delicious, flavor profile.

How to Store Leftovers

Store any leftover Mushroom and Chicken Wild Rice Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or cream if the soup has thickened overnight.

To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.

Food and Drink Pairings

This creamy and hearty soup pairs wonderfully with crusty bread, such as a French baguette or sourdough. A light side salad, like a Caesar salad, complements the richness of the soup without being too heavy.

For drinks, try a glass of Chardonnay or a light Pinot Noir. If you prefer non-alcoholic options, sparkling water or herbal tea works well to balance the creamy, savory flavors.

Frequently Asked Questions (FAQ)

Q: Can I use brown or white rice instead of wild rice?
A: Yes, you can substitute wild rice with brown or white rice, but keep in mind that the cooking time and texture may vary. Wild rice has a firmer, nuttier texture, while white rice will result in a softer soup.

Q: Can I make this soup ahead of time?
A: Yes! You can make the soup a day ahead and store it in the refrigerator. The flavors will develop even more overnight. Reheat gently and add extra cream if needed.

Q: What can I use instead of Parmesan cheese?
A: If you don’t have Parmesan, Pecorino Romano or Asiago are great alternatives that also provide a rich, salty flavor.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Savory Mushroom and Chicken Wild Rice Soup with Parmesan

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• Author: Mia Martinez
• Total Time: 45 minutes

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Description

Savor the rich flavors of creamy mushroom and chicken wild rice soup, topped with Parmesan for a hearty, comforting meal perfect for any season

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Ingredients

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

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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 mushrooms release their liquid and it evaporates, about 10-15 minutes. Set the mushrooms aside.

Sauté the Vegetables: In the same pan, melt 1 tablespoon of butter. Add the diced onions, carrots, and celery. Cook for 8-10 minutes, until the vegetables are tender.

Add Garlic and Herbs: Stir in the chopped garlic and fresh thyme. Cook for about 1 minute, until fragrant.

Simmer the Soup: Pour in the chicken broth, followed by the wild rice, cooked chicken, and the sautéed mushrooms. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20-30 minutes until the rice is tender.

Finish the Soup: Stir in the milk (or cream) and grated Parmesan cheese. Continue cooking until the cheese melts and the soup becomes creamy. Taste and season with salt and pepper as needed.

Serve: Ladle the warm, creamy soup into bowls and enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 400 kcal per serving