Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup

This delicious Chicken, Mushroom, and Wild Rice Soup is perfect for the cool days of autumn.

Chicken, Mushroom, and Wild Rice Soup
 
Makes 6 to 8 servings
Ingredients
  • 3 tablespoons unsalted butter, divided
  • 4 cups gourmet blend mushrooms
  • 1 small sweet onion, chopped
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • ⅔ cup heavy whipping cream, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • ½ cup shredded Gruyère cheese
  • 2 tablespoons fresh lemon juice
  • Garnish: chopped fresh rosemary
Instructions
  1. In a medium Dutch oven, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook until browned. Add remaining 2 tablespoons butter to Dutch oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour; cook for 2 minutes. Stir in wine; cook for 1 minute. Add broth, rice, ⅓ cup cream, rosemary, salt, and pepper; bring to a boil.
  2. Reduce heat to medium; cover and cook until rice is tender, 20 to 25 minutes.
  3. Stir in cooked chicken, cheese, lemon juice, and remaining ⅓ cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary, if desired.
Notes
Kitchen Tip: Substitute heavy whipping cream with half-and-half or milk for a lighter broth.

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