Creamy Mushroom Chicken and Wild Rice Soup – Page 3

Instructions

1. Sauté the Mushrooms:

In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and cook, without stirring too often, until they have released their liquid and become deeply browned, about 10-15 minutes. Transfer the mushrooms to a plate and set aside.

2. Build the Soup Base:

In the same pot, melt the remaining 1 tablespoon of butter over medium heat.
Add the diced onion, carrots, and celery (the “mirepoix”). Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
Add the chopped garlic and thyme, and cook for one more minute until fragrant.

3. Simmer the Soup:

Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
Add the wild rice blend, cooked chicken, and the reserved sautéed mushrooms (and the strained soaking liquid from dried mushrooms, if using).
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently until the rice is tender. This typically takes 20-30 minutes, but always refer to your specific rice blend’s package instructions.

4. Cream and Season the Soup:

Once the rice is tender, reduce the heat to low. Stir in the milk (or cream) and the grated Parmesan cheese until the cheese has melted and the soup is creamy.
Optional: For a deeper savory flavor, whisk in the 2 tablespoons of white miso paste at this stage.
Season generously with salt and black pepper to taste. Remember that the Parmesan and broth add salt, so taste first before adding more.

For an Intense Mushroom Flavor: Soak 1 ounce of dried mushrooms in 1 cup of just-boiled water for 20 minutes. Strain the liquid through a coffee filter or fine-mesh sieve to remove grit, and add this flavorful liquid to the soup with the broth. Chop the rehydrated mushrooms and add them when you add the garlic.
Choosing Your Cream: Use whole milk for a lighter soup, half-and-half for medium richness, or heavy cream for the most decadent and creamy result.
Don’t Rush the Mushrooms: Allowing the mushrooms to fully brown and caramelize is key to developing a deep, umami flavor base for the entire soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken upon standing; thin it with a little extra broth or milk when reheating.
Freezing: This soup can be frozen, but be aware that the dairy may separate slightly upon thawing. For best results, freeze before adding the milk and Parmesan. Thaw, reheat, and then stir in the cream and cheese.