This creamy chicken mushroom wild rice soup just screams fall for me. Comfort food at its finest, you are going to love this rich and delicious broth that’s filled with hearty wild rice and mushrooms.
Creamy Chicken Mushroom Wild Rice Soup
This is the start of a LONG overdue series called…HOLY COW I WAS HORRIBLE WHEN I STARTED AND I NEED TO RESHOOT ALL MY OLD STUFF!!!! Okay, so I’ll probably come up with something a little more succinct than that, but you get the drift.
I think almost all bloggers that have been at this for more than a few years have these posts lurking in the way way back of their archives just waiting to be dug out, pinned, and paraded around the internet as a current representation of your work.
Want to know how far you can come and how much you can grow in four+ years? I present to you…the BEFORE.
I think there’s been a little improvement. Tiny bit.
This soup remains one of my favorites, no matter how good or bad the photo of it may be. Thanks to my awesome sister-in-law Jen for introducing me to this, and countless other dishes.
Want some more recipes that originated with my fantastic family?? I know you do!
I knew I was finally an actual adult, and making some progress in the kitchen when you started asking me for my opinion on things now and then. You and Denise’s (My awesome mother-in-law!) encouragement and kitchen prowess has seriously made me strive to improve, search, and seek out different dishes to trot out at Sunday dinners because I know if you and your Mama like it, it must be good.
Rotisserie chickens make quick work of stock and soup. Buy one or two of these a week to use in different dishes for easy and quick dinners.
- 1 rotisserie chicken
- enough water to cover chicken in the stock pot
- 1 medium onion diced
- 2 stalks celery chopped
- 3-4 tablespoons chicken better than bouillon
- 2 tablespoons rubbed sage
- 2 cups wild rice uncooked and rinsed well
- 3 cups carrots diced
- 5 cups sliced mushrooms
- 2 sticks butter
- 3/4 cup flour
- 3 cups heavy whipping cream
- Remove as much meat as possible from the chicken. Place water and chicken carcass in a medium to large sized stock pot. Let simmer for at least 1 hour, but up to 3-4 is best. Using a large spoon, break down the bird in the pot after it softens up from simmering.
- When stock is completed, strain through a fine mesh strainer and return the stock to the pan. Add additional water if your stock has substantially cooked down. Bring the water level up to almost its original level. Add onion, celery, chicken better than bouillon, sage, wild rice, carrots and mushrooms into the pot. Let simmer, stirring frequently, over medium-low heat.
- While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown.
- Slowly add to simmering soup while stirring. Let simmer for 10 minutes over low heat. Add the heavy cream and stir until combined.