Creamy Chicken Wild Rice Soup with Mushrooms
This creamy soup has layers of hearty flavor with wild rice, chicken, and portabella mushrooms.
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chicken, comfort food, Rice
Stacey | SouthernDiscourse.com
(I chop match stick carrots as a short cut.)
diced yellow onion
sliced baby Portabella mushrooms
boiled & shredded (or rotisserie chicken)
(half & half can be substituted)
Uncle Ben’s Original Recipe (or fast cook) Wild Rice,
cooked according to instructions
In a stockpot, melt butter. Add carrots, onion, celery, and garlic. Sautee until onions are clear.
Add mushrooms and 1/2 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.
Serve in a bread bowl with a green salad for a deliciously hearty meal.