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Chicken, Mushroom, and Wild Rice Soup

Source of Recipe

Southern Lady


Recipe Introduction

"This delicious Chicken, Mushroom, and Wild Rice Soup is perfect for the cool days of autumn."

Recipe Link: https://tinyurl.com/2sv4uceb

List of Ingredients

â—¦ 3 tablespoons unsalted butter, divided
â—¦ 4 cups gourmet blend mushrooms
â—¦ 1 small sweet onion, chopped
â—¦ 2 tablespoons all-purpose flour
â—¦ ½ cup white wine
â—¦ 6 cups low-sodium chicken broth
â—¦ 1 cup wild rice blend
â—¦ â…” cup heavy whipping cream, divided
â—¦ 1 tablespoon chopped fresh rosemary
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon ground black pepper
â—¦ 2 cups shredded cooked chicken
â—¦ ½ cup shredded Gruyère cheese
â—¦ 2 tablespoons fresh lemon juice
â—¦ Garnish: chopped fresh rosemary


Recipe

In a medium Dutch oven, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook until browned. Add remaining 2 tablespoons butter to Dutch oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes.

Stir in flour; cook for 2 minutes. Stir in wine; cook for 1 minute. Add broth, rice, â…“ cup cream, rosemary, salt, and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender, 20 to 25 minutes.

Stir in cooked chicken, cheese, lemon juice, and remaining â…“ cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary, if desired.

Makes 6 to 8 servings



• Kitchen Tip:
Substitute heavy whipping cream with half-and-half or milk for a lighter broth.