Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
8 oz cremini mushrooms, sliced
2 cups cooked chicken, shredded
1 cup wild rice, rinsed and drained
6 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Add the sliced mushrooms and cook for another 5 minutes until they release their juices and begin to brown.
Stir in the wild rice, shredded chicken, chicken broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 45-50 minutes until the rice is tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste and turns slightly golden.
Slowly whisk in the heavy cream, making sure there are no lumps. Cook until the mixture thickens, about 3-4 minutes.
Add the cream mixture to the soup pot and stir to combine. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to blend the flavors.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 350 kcal | Servings: 6 servings
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