Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ⅔ cup uncooked wild rice blend, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture.
- Add the thyme, rosemary, salt, and pepper.
- Stir in the wild rice and pour in the chicken broth. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 40–45 minutes, or until the wild rice is tender.
- Add the cooked chicken and simmer for 5 minutes.
- In a small bowl, whisk together the flour, milk, and heavy cream until smooth.
- Slowly stir the mixture into the soup and cook for 5–8 minutes, stirring frequently, until thickened.
- Stir in the parsley, taste, and adjust seasoning as needed.
- Serve hot with crusty bread or crackers.
Tips
- For extra flavor, use rotisserie chicken.
- Baby bella (cremini) mushrooms provide a richer taste than white mushrooms.
- To make it lighter, replace the heavy cream with additional milk or half-and-half.
- Leftovers keep well in the refrigerator for up to 4 days. Add a splash of broth or milk when reheating, as the rice will continue to absorb liquid.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
