This hearty, creamy soup is everything you want from winter cooking: tasty, perfect for leftovers, and very easy to pull together. Don’t skip the browned mushrooms that top this dish off and take it to a whole new place.
Level
Beginner
Prep Time
20 minutes
Cook Time
50 minutes
Serves
6-8
Cook it With Our
Directions
- Prepare the mushrooms. Heat a skillet over medium high. Add butter and cook until it stops foaming and becomes golden in color—you’ll know it’s ready when it starts to smell nutty. Add mushrooms in a single layer and season with salt. Cook for 2-3 minutes without disturbing. Gently stir, then continue to cook with infrequent stirffing for 5-7 minutes. Deglaze with wine until moisture has mostly evaporated. Set aside.
- Make the soup. Heat dutch oven over medium heat with butter and olive oil for 3-5 minutes. Add onion, carrots and celery. Cook 5-7 minutes until translucent and beginning to brown. Add garlic and stir, cooking for 1 minute.
- Add salt, pepper, thyme, rosemary, and the bay leaf.
- Add the wild rice and broth, bring to a simmer. Cover and cook for 35-45 minutes, stirring occasionally until the rice is tender.
- Add chicken and half-and-half. Let the soup warm gently without coming to a boil, about 10 minutes.
- Remove bay leaf, rosemary, and thyme. Top with mushrooms, parsley, and a squeeze of lemon juice. Taste and adjust seasonings.
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