Instructions
Cook the Mushrooms:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 10-15 minutes. Remove the mushrooms and set aside.
Sauté the Vegetables:
In the same pot, melt the remaining 1 tablespoon of butter.
Add the diced onion, carrots, and celery. Cook until softened, about 8-10 minutes.
Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
Add Broth and Rice:
Pour in the chicken broth and wild rice. If using soaked dried mushrooms, add the chopped mushrooms and their soaking liquid here.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 20-30 minutes (adjust based on the rice package instructions).
Incorporate Chicken and Mushrooms:
Stir in the cooked chicken and reserved sautéed mushrooms. Simmer for another 5 minutes to heat through.
Make it Creamy:
Add the milk (or cream) and grated Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
If using, mix in the white miso paste at this stage.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with extra thyme or Parmesan if desired. Serve warm with crusty bread on the side.
Tips:
Rice Note: Cooking times for wild rice can vary. If your rice blend requires longer cooking, adjust the simmering time accordingly.
Flavor Boost: For a richer mushroom flavor, use a mix of fresh and dried mushrooms.
Make Ahead: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for longer storage.
Enjoy this creamy, comforting bowl of goodness!
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