Chicken, Mushroom, and Wild Rice Soup

Susan Feliciano

By
@frenchtutor

Soup weather is coming on, and I just bought some cremini mushrooms. Reading all the soup recipes on this site gave me the idea for this, because I already have all the ingredients. I love using what I have on hand to put a meal together.
I will serve this with homemade garlic bread, and spinach salad.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1/4 c
butter
1/2 c
onion, finely chopped
1 c
mushrooms, chopped
2 small
cans chicken with broth
3 c
chicken broth (or more if needed)
1 tsp
fresh rosemary
1 tsp
fresh thyme
1/2 tsp
rubbed sage
1/4-1/2 tsp
salt
1/4 tsp
white pepper (use black if that's all you have)
1/2 c
uncooked wild rice (or long grain and wild rice mix)

Directions Step-By-Step

1
Have all your ingredients ready - you know, like they say on TV, "mis en place."
2
In a large soup kettle, melt butter. Saute onions and mushrooms just until tender; do not overcook. Stir in chicken, broth, rosemary, thyme and sage.
3
Simmer 15 minutes, then add HALF the salt, pepper, and rice. Turn to low, cover, and cook about 25 more minutes, until rice is tender. Check occasionally to be sure there is still enough broth.
4
When rice is done, add extra broth if necessary to make this the consistency of soup you like. Adjust salt and pepper if needed.
5
If you use brown rice, it will need to cook about 50 minutes instead of 25. If you use Minute Rice, only 15 minutes is needed for the second period of simmering.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy