Prep 20 mins
Cook 35 mins
A recipe from Rachael Ray. A recipe that is hearty, not heavy.
Make and share this Creamy Wild Rice-And-Mushroom Soup recipe from Food.com.
- 1 ounce dried mushroom, any variety
- 6 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 6 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 2 tablespoons fresh sage, chopped
- salt and pepper
- 1 (6 ounce) box long grain and wild rice blend
- 3⁄4 lb white mushroom, sliced
- 1 boneless skinless chicken breast (4 ounces)
- 1⁄2 cup heavy cream
- Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
- In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
- Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
I used Uncle Bens Wild Rice. It came with a spice packet. I wasn't sure if I was supposed to put it in. I did, and I loved this "soup." It was more like a stew. I didn't add the chicken, and I don't think it needed it. I will add a little water next time.
Absolutely delicious and very easy to put together. I had everything on hand and didn't need to go to the store :) I really liked the fresh sage flavor. I made two changes. I added some diced celery and used pre-cooked (leftover) chicken, which made it even easier!
A truly delicious soup and the aroma while it was cooking was just divine. :) I doubled the recipe, then used proportionally more sliced mushrooms (I adore mushrooms). I also added 4 cloves of crushed garlic, 2 finely sliced leeks and some fresh thyme. I served this to my lunch guests today as a starter, topped with a dollop of creamy Greek yoghurt rather than the cream - and didn't let on that there was more in the fridge. They loved it and asked for the recipe. Thank you so much for sharing yet another of your yummy recipes, Boomette. I'm looking forward to eating some of what's left! This is a soup that I know that I'll be making again and again, and one that I'm sure will taste even better if left for a day or two. Made for 1-2-3 Hit Wonders.