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INGREDIENTS
3/4 to 1 cup wild rice blend (I use Lundberg brand)
4 Tbsp butter divided
16 oz cremini or baby Bella mushrooms sliced
1 medium yellow onion diced
2 medium carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
1/4 tsp dried marjoram (optional)
1/3 cup flour
2 cups cooked chicken shredded or cubed
4 cups chicken stock reduced sodium is preferred
1 cup whole milk
1 cup half and a half or heavy cream
1 bay leaf
juice of 1/2 lemon
additional salt and pepper, to taste
INSTRUCTIONS
Prepare wild rice, according to package instructions.
Add 2 Tbsp butter to a large heavy-bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
Add last 2 Tbsp of butter to the pot, along with the onions, carrots, and celery. Cook for 4-5 minutes, stirring every so often, until soft. Add garlic and cook until fragrant, about 30 seconds.
Add in all the seasonings (salt, pepper, thyme, rosemary, sage, and marjoram - if using), and the flour. Stir well and cook about a minute to get rid of that raw flour taste.
Return about 2/3 of the cooked mushrooms back to the pot, reserving the last 1/3 for topping the soup with later. Add in shredded or cubed chicken.
Pour in the chicken stock, milk, and half and half (or heavy cream), and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
Add in cooked rice and stir to combine. Add lemon juice, stir, and taste. If desired, add additional salt and pepper, to your tastes. Remove bay leave and serve hot, topped with reserved cooked mushrooms.
This soup is amazing served with slices of toasted crusty bread!
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