Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Aromatics and Mushrooms
In a large pot, melt the butter over medium heat.
Add the onion and garlic, cooking for 2-3 minutes until softened.
Stir in the mushrooms and cook until they release their liquid and are tender, about 5 minutes.
Step 2: Add Broth, Rice, and Spices
Add the wild rice, chicken broth, thyme, parsley, salt, and pepper to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.
Step 3: Incorporate the Chicken
Stir in the cooked chicken and let it warm through for 5 minutes.
Step 4: Create the Creamy Base
In a small bowl, whisk together the flour, heavy cream, and milk until smooth.
Slowly add this mixture to the soup, stirring constantly to avoid lumps.
Cook for another 5-7 minutes, allowing the soup to thicken slightly.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh parsley.
Serve with crusty bread or a side salad for a complete meal.
