Description
This hearty Mushroom Wild Rice Soup is a comforting blend of earthy cremini and shiitake mushrooms, tender wild rice, fresh vegetables, and succulent shredded chicken simmered in a flavorful broth enriched with whole milk. Perfect for a cozy meal, this soup combines wholesome ingredients and fresh herbs to deliver a rich and satisfying dish.
Ingredients
Mushrooms
- ¾ pound cremini and/or shiitake mushrooms, trimmed and sliced
- 6 tablespoons olive oil or butter, divided
- Kosher salt and black pepper, to taste
Vegetables and Herbs
- 1 yellow onion, diced (~1½ cups)
- 3 large carrots, cut into 1-inch chunks (~1 cup)
- 3 stalks celery, cut into 1-inch chunks (~1 cup)
- 3 tablespoons minced fresh sage
- 1 tablespoon minced fresh garlic
Grains and Broth
- 1 cup dry wild rice, rinsed
- 5 cups low-sodium chicken broth
Protein and Dairy
- 1 pound boneless, skinless chicken breast
- 5 cups whole milk
Instructions
- Cook Mushrooms: Heat ¼ cup olive oil or butter in a large pot over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned, about 12 minutes. Remove from heat, season with kosher salt, and transfer mushrooms to a bowl; set aside.
- Sauté Vegetables and Herbs: Add the remaining 2 tablespoons of olive oil or butter to the pot over medium heat. Stir in the diced onions, chopped carrots, celery, minced fresh sage, and garlic. Season with ½ teaspoon kosher salt and cook for about 3 minutes until the vegetables begin to soften and the aromatics release their fragrance.
- Add Broth, Rice, and Chicken: Pour in the chicken broth and add the rinsed wild rice. Bring the mixture to a boil over high heat, then reduce the heat to a simmer over medium to medium-high. Add the chicken breasts and cook until they reach an internal temperature of 160ºF, approximately 12 to 15 minutes. Using tongs, transfer the chicken to a plate and set aside to cool. Continue simmering the soup until the wild rice is tender, about 30 minutes.
- Shred Chicken and Finish Soup: Once the chicken is cool enough to handle, shred it with forks. Add the shredded chicken back into the pot along with the cooked mushrooms and whole milk. Bring to a gentle simmer, then taste and adjust seasoning with additional kosher salt and black pepper as needed. Serve warm.
Notes
- Wild rice can take longer to cook than other rices; ensure it is fully tender before finishing the soup.
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a vegetarian version, omit the chicken and use vegetable broth and a plant-based milk alternative.
- Shredding the chicken adds texture and helps it disperse evenly throughout the soup.
- Fresh sage adds a distinct aromatic flavor, but can be substituted with dried if fresh is unavailable (use 1 tablespoon dried).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American