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Creamy Mushroom Chicken and Wild Rice Soup Recipe

As the days grow shorter and the chill of autumn settles in, there’s nothing quite like a steaming bowl of soup to warm the soul. This Creamy Mushroom Chicken and Wild Rice Soup is a delightful combination of flavours and textures, perfect for cosy evenings. It’s hearty, nutritious, and remarkably simple to make, making it an excellent choice for both weeknight dinners and special gatherings.

Ingredients

To create this comforting dish, you’ll need the following ingredients:

• For the Soup:
  • 2 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 200g of mushrooms, sliced (preferably a mix of button and cremini mushrooms)
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 medium carrot, diced
  • 100g of celery, diced
  • 1 tablespoon of plain flour
  • 1 litre of chicken stock
  • 200g of cooked chicken, shredded (ideally from a roast chicken)
  • 150g of wild rice
  • 250ml of double cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Base:
   In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add the Vegetables:
   Introduce the sliced mushrooms, diced carrots, and diced celery to the pot. Cook for about 8 minutes, or until the mushrooms have released their moisture and the vegetables have softened. Sprinkle in the thyme and rosemary, allowing the herbs to infuse their wonderful aroma into the mixture.

3. Thicken the Soup:
   Stir in the plain flour, coating the vegetables thoroughly. Cook for another 2 minutes to eliminate the raw flour taste, stirring constantly. This step helps thicken the soup once the stock is added.

4. Simmer the Soup:
   Gradually pour in the chicken stock, stirring continuously to prevent any lumps from forming. Once combined, add the cooked shredded chicken and wild rice. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the wild rice is tender.

5. Add Creaminess:
   Once the rice is cooked, stir in the double cream and let the soup heat through. Taste and adjust the seasoning with salt and freshly ground black pepper as desired.

6. Serve:
   Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of colour and flavour. This dish pairs wonderfully with crusty bread or a simple green salad.

Tips for Success

• Mushroom Varieties: Consider using a mix of different mushrooms to enhance the soup’s depth of flavour. Shiitake or oyster mushrooms can add an earthy richness.

• Rice Substitutes: If you can’t find wild rice, a mixture of brown and white rice can be used, though cooking times may vary.

• Make It Ahead: This soup can be prepared in advance and stored in the refrigerator for up to three days. The flavours will deepen as it sits, making it even more delicious on the following day.

• Freezing: It’s a fantastic option for freezing. Allow the soup to cool completely before transferring it to airtight containers. It can be frozen for up to three months. Reheat thoroughly before serving.

Conclusion

This Creamy Mushroom Chicken and Wild Rice Soup is a delightful way to embrace the comforting flavours of autumn. Its creamy texture and hearty ingredients make it a satisfying meal that your family and friends will love. Whether served on a chilly evening or as the perfect lunch, this soup is sure to become a staple in your culinary repertoire. Enjoy this warming dish as part of your seasonal celebrations, and let it bring a sense of comfort to your table.

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