Ingredients
Scale
- 2 tablespoons (30 g) butter
- 1 pound (450 g) mushrooms, sliced
- 1 tablespoon (15 g) butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups (1.4 L) chicken broth
- 1 cup (200 g) wild rice
- 1 ½ cups (400 g) cooked chicken, diced or shredded
- 1 cup (240 mL) milk or cream
- 1 cup (100 g) Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Instructions
- In a large pot, melt 2 tablespoons (30 g) butter over medium-high heat. Add the mushrooms and cook until their liquids are released and fully evaporated, about 10–15 minutes. Once tender, remove the mushrooms and set them aside.
- In the same pot, melt 1 tablespoon (15 g) butter. Add the onion, carrots, and celery, and cook until tender, about 8–10 minutes.
- Stir in the garlic and thyme; cook until fragrant, about 1 minute.
- Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat. Simmer, covered, until the rice is tender, about 20–30 minutes.
- Once the rice is cooked, stir in the milk (or cream) and Parmesan. Cook until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.
Notes
To enhance the soup’s flavor, soak dried mushrooms and use the mushroom water, and consider adding miso paste for extra depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free