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–+ servings
Creamy Mushroom Soup

Creamy Mushroom Soup

Indulge in a bowl of Creamy Mushroom Soup with tender chicken and wild rice. Perfect for cozy evenings and family gatherings. Rich and comforting.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 pound mushrooms, sliced (use a variety such as button, cremini, shiitake, oyster)
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 6 cups chicken broth
  • 1 cup wild rice or a blend including wild rice
  • 1 1/2 cups cooked chicken, diced or shredded
  • 1 cup milk or cream
  • 1 cup Parmigiano-Reggiano parmesan, grated
  • to taste salt and pepper

Equipment

  • Large pan or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Bowls for serving

Method
 

  1. Melt 2 tablespoons of butter in a large pan over medium-high heat.
  2. Add the sliced mushrooms and cook until they release their liquids and the liquid evaporates, about 10-15 minutes, then set aside.
  3. In the same pan, melt the remaining tablespoon of butter and add the diced onion, carrots, and celery, cooking until tender (about 8-10 minutes).
  4. Stir in the chopped garlic and thyme, cooking until fragrant (about 1 minute).
  5. Add the chicken broth, wild rice, cooked chicken, and sautéed mushrooms to the pan; bring to a boil, then reduce heat and simmer covered until rice is tender (20-30 minutes).
  6. Stir in the milk or cream and grated parmesan cheese, cooking until the cheese has melted; season with salt and pepper to taste.
  7. Ladle the soup into bowls and serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 24gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 640mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 15mgIron: 10mg

Notes

For an even more intense mushroom flavor, soak 1 ounce of dried mushrooms in 1 cup of just-boiled water for 20 minutes, chop and add with garlic, and include the soaking water.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, consider leaving out the cream and cheese until reheating for better texture.
Fresh and high-quality ingredients make a big difference, especially for the mushrooms and parmesan cheese.
Feel free to customize spices and adjust the soup’s consistency to your preference. Enjoy garnishing with fresh herbs or a drizzle of olive oil!
Tried this recipe?Let us know how it was!