Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

Instructions

1. Sauté Vegetables:
   In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened. Add mushrooms and cook until tender, about 5 minutes.
2. Add Rice and Broth:
   Stir in the wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 40-50 minutes, or until the rice is tender.
3. Add Chicken:
   Stir in the shredded chicken and let it heat through for 5-10 minutes.
4. Prepare the Cream Mixture:
   In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
5. Simmer Until Creamy:
   Simmer for an additional 10 minutes, stirring occasionally, until the soup thickens. Adjust seasoning with salt and pepper as needed.
6. Serve:
   Ladle into bowls and garnish with fresh parsley. Pair with crusty bread or a light salad for a complete meal.

Conclusion:

Creamy Mushroom Chicken and Wild Rice Soup is more than just a meal—it’s a warm embrace in a bowl. Whether you’re gathering around the dinner table or savoring a quiet evening alone, this soup delivers comfort, flavor, and nourishment. Its rich, creamy broth and hearty ingredients make it a dish worth repeating all season long. Serve it up, savor each spoonful, and let the flavors bring a smile to your face!