It’s been snowing at my house. And I’ve got to be honest, winter only makes me want to do one thing– hibernate. Well, eat and hibernate. Ok, put on some stretchy pants, eat, and hibernate. Whatever. You get the picture. So yesterday, when I went into the kitchen and that one little forlorn red apple that was on my diet was staring up at me, I said to heck with it and broke out the pots and pans. Besides the children needed warm sustenance in order to go outside and play as children are wont to do in the snow… to weather the weather, right? That’s a thing, isn’t it? Weathering the weather? People say it? And wont to do? Of course, they do.
Anyway, it was time for soup. And this soup is one of my all time favorites. I call it my fancy soup because it is just so darn delicious with layers of flavor and texture. Serve it with some crusty bread, or in a bread bowl where the cream soaks down into the bread, (yes!) with a nice green salad, and you are going to think you’ve died and gone to food heaven.
Rustic Creamy Wild Rice and Portabella Chicken Soup
Ingredients:
- 1 stick butter
- â…” C. diced carrots (I dice match stick carrots as a short cut.)
- â…” C. diced yellow onion
- â…” C. diced celery
- 1-2 garlic cloves or 1 tsp. minced garlic
- 8oz sliced baby Portabella mushrooms
- 32 oz. chicken broth
- 1.5lb boiled chicken, shredded
- 1 small bottle of red cooking wine
- 1 pint cream
- 1 box Uncle Ben’s Original Recipe Wild Rice, cooked according to instructions
Process:
In a stockpot, melt butter. Add carrots, onion, celery, and garlic. Sautee until onions are clear.
Add mushrooms and ½C. of the chicken broth. Simmer 5-10 or until the mushrooms have cooked down.
Add the rest of the broth, chicken, and red wine. Simmer on low for 10 minutes.
Add all or almost all cream, to taste. Bring to a low boil and cook until the fats in the cream and butter marry. Stir regularly.
Turn down the heat. Add prepared rice. Simmer on low for another 5 minutes.
Even Buck wants a bite. Can he have one?
If you want to serve it in a bread bowl, look for a “boule” (pronounced bool, meaning ball in French) with a hard or crispy crust. Cut out the center of the boule with a bread knife. You may want to remove a little more bread from around the edges to make a nice clean bowl. Save the top and serve along with the soup for dipping.
Fill with your yummy soup, and you are ready for a delectable feast to warm the soul!
Happy wintering!
***Pin this Wild Rice & Chicken Portobello Soup Recipe***
Want more yummy comfort food and soup recipes? Try these ASD favorites!
Chocolate Buttermilk Sheet Cake
See this and other great recipes on this week on Meal Plan Monday and Weekend Potluck.
Creamy Chicken Wild Rice Soup with Mushrooms
Ingredients
- 1 stick butter
- â…” C diced carrots (I chop match stick carrots as a short cut.)
- â…” C diced yellow onion
- â…” C diced celery
- 1 teaspoon minced garlic
- 8 oz sliced baby Portabella mushrooms
- 32 oz. chicken broth
- 1.5 lb chicken, boiled & shredded (or rotisserie chicken)
- ½ C red wine
- 16 oz heavy cream (half & half can be substituted)
- 1 box Uncle Ben’s Original Recipe (or fast cook) Wild Rice, cooked according to instructions
Instructions
- In a stockpot, melt butter. Add carrots, onion, celery, and garlic. Sautee until onions are clear.
- Add mushrooms and ½ C of the chicken broth. Simmer 5-10 or until the mushrooms have cooked down.
- Add the rest of the broth, chicken and red wine. Simmer on low for 10 minutes.
- Stir in cream, salt, pepper and fold in prepared rice. Simmer on low for another 5 minutes.
- Garnish with a little chopped Parsley before serving if desired.
Notes
Looks yummy. Can I make it without the mushrooms?
You sure can!
That looks delicious! Can’t wait to try this!!
Let me know how you like it!
Do you have a printer friendly version of this soup recipe
Sure do! Just use the print button on the recipe card!