cream of chicken soup with wild rice and mushrooms

★★★★★ 1 Review
songchef avatar
By Deb Crane
from Eagle, WI

This is one of my favorite soups. Creamy and full of flavors! I got this recipe from Midwest Living Soups and stews inset. I have been making it now for years. A wonderful combination of flavors! Total comfort food!

★★★★★ 1 Review
serves 8-10
method Stove Top

Ingredients For cream of chicken soup with wild rice and mushrooms

  • 1/2 c
    uncooked wild rice
  • 1
    3-4 pound whole chicken
  • 12 oz
    mushrooms (portabella or any you like)
  • 2 Tbsp
    vegetable oil
  • 1 c
    chopped onion
  • 1 c
    chopped celery
  • 6
    chicken bullion cubes (or 2 tablespoons instant)
  • 3/4 tsp
    white pepper
  • 1/2 c
    butter
  • 1/2 c
    all purpose flour
  • 4 c
    milk
  • 3/4 c
    dry white wine

How To Make cream of chicken soup with wild rice and mushrooms

  • 1
    Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
  • 2
    Combine whole chicken and 7 cups of water in large pan. Cook chicken until fully cooked. Remove chicken keeping the broth in the pan. De-bone the chicken meat and set aside. ( you can boil the chicken and de-bone it while the wild rice is cooking)
  • 3
    Cook mushrooms in hot oil for 4-5 minutes till tender. Add onion and celery. Cover and cook for 5-10 minutes until tender, stirring once. Remove from heat.
  • 4
    Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
  • 5
    In the same sauce pan that the wild rice cooked, melt the 1 stick of butter. Stir in flour all at once and whisk until smooth. Add milk all at once and stir constantly until thickened and bubbly. This will take a few minutes, but once it starts to thicken it goes quickly. Do not burn!
  • 6
    Stir flour milk mixture into chicken broth, Stirring to blend. Add reserved chopped chicken and wine. Heat through. As with all soups, this gets better as it stands.
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