chicken, mushroom, and wild rice soup
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.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup butter
- 1/2 cup onion, finely chopped
- 1 cup mushrooms, chopped
- 2 small cans chicken with broth
- 3 cups chicken broth (or more if needed)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1/2 teaspoon rubbed sage
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon white pepper (use black if that's all you have)
- 1/2 cup uncooked wild rice (or long grain and wild rice mix)
How To Make chicken, mushroom, and wild rice soup
-
Step 1Have all your ingredients ready - you know, like they say on TV, "mis en place."
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Step 2In a large soup kettle, melt butter. Saute onions and mushrooms just until tender; do not overcook. Stir in chicken, broth, rosemary, thyme and sage.
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Step 3Simmer 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.
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Step 4When rice is done, add extra broth if necessary to make this the consistency of soup you like. Adjust salt and pepper if needed.
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Step 5If 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Category:
Other Soups
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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