CREAMY WILD RICE-AND-MUSHROOM SOUP
Make and share this Creamy Wild Rice-And-Mushroom Soup recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 246, Fat 16.4, SaturatedFat 6.1, Cholesterol 39.8, Sodium 815.9, Carbohydrate 13.8, Fiber 3.1, Sugar 5.1, Protein 12.5
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Anthony Opeyemi Janet
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The mushrooms were very subtle and didn't overpower the other flavors.
Qasid Qasid abbas
[email protected]This soup is a great way to use up leftover mushrooms. I always have a few mushrooms in my fridge and this soup is a great way to use them up.
Faizan Ijaz
[email protected]I'm not usually a fan of cream soups, but this one is an exception. It's light and flavorful, and the wild rice gives it a nice texture.
Let's Eat
[email protected]This soup is even better the next day. The flavors have a chance to meld together and it becomes even more delicious.
Samuel Chauque
[email protected]I added some chopped fresh parsley to the soup just before serving and it really brightened up the flavor.
[email protected] Patilano
[email protected]I wasn't sure how I would like the wild rice in this soup, but I was pleasantly surprised. It added a nice nutty flavor and texture.
Tyler Wilkerson Guyo
[email protected]This soup is a must-try for any mushroom lover. It's rich, creamy, and packed with flavor.
Damani Bennett
[email protected]I made this soup exactly as directed and it turned out perfectly. It was so delicious!
Shenaiza Shabani
[email protected]This soup is creamy, flavorful, and filling. I love the addition of wild rice and mushrooms.
Jibon Hossen
[email protected]I've made this soup several times now and it's always a hit. It's the perfect soup for a cold winter day.
Violeta Stone
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it reheats well.
Aftabfire shaw
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it and I received several requests for the recipe.
Antoinette Cooper
[email protected]This creamy wild rice and mushroom soup is comfort food at its finest! It's incredibly flavorful, with a creamy texture and plenty of hearty mushrooms. I especially love the addition of wild rice, which gives the soup a nice nutty flavor.