Chicken and Wild Rice Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 cup wild rice blend
• 1 pound boneless, skinless chicken breasts, cubed
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chicken broth and wild rice blend to the pot, bring to a boil, then reduce heat and simmer for 30 minutes.
3. 3 Season chicken with salt and pepper, then add to the pot and cook until chicken is no longer pink.
4. 4 Stir in mushrooms and continue cooking until they release their moisture and it evaporates.
5. 5 In a small bowl, whisk together flour and heavy cream, then pour into the pot, stirring constantly.
6. 6 Add thyme, salt, and pepper to taste. Simmer until the soup thickens slightly.
7. 7 Stir in spinach until wilted.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef's knife

Variations

• For a vegan version, replace chicken with chickpeas and use a plant-based cream.
• Add a splash of white wine when sautéing the mushrooms for extra depth.

Substitutions

• If wild rice isn't available, substitute with brown rice or barley, adjusting cooking time accordingly.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs well with a fresh green salad or roasted root vegetables.
• A crisp Chardonnay complements the richness of the soup.

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Wild rice takes longer to cook; consider starting it before sautéing the vegetables.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a crusty baguette or warm cornbread.
• A sprinkle of grated Parmesan cheese adds extra flavor.

FAQ