Ingredients:
- tablespoons (45g) Unsalted Butter
- large Yellow Onion, finely diced
- medium Carrots, peeled and diced
- Celery Stalks, diced
- ounces (285g) Cremini (Baby Bella) Mushrooms, sliced
- teaspoon Fresh Thyme leaves, chopped
- /4 cup (30g) All-Purpose Flour
- /2 cup Dry White Wine (Optional, for deglazing)
- cups Low Sodium Chicken Broth
- cup Wild Rice Blend, rinsed
- cups Cooked Chicken Breast, shredded or cubed
- cup Heavy Cream (35% fat)
- tablespoons Fresh Parsley, chopped
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions:
- Cook the wild rice blend separately according to package directions until tender and starting to burst. Drain any excess liquid and set aside.
- Melt butter in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté gently for 6–8 minutes until softened (sweating them down).
- Increase heat slightly. Add sliced mushrooms and thyme. Cook until mushrooms have released their liquid and started to turn golden brown, about 8–10 minutes.
- Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste, forming a roux.
- If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it bubble and reduce by half (about 1 minute).
- Slowly whisk in the cold chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and cook for 15 minutes to allow flavours to marry.
- Stir in the pre-cooked wild rice and the shredded chicken. Heat through for 3–5 minutes.
- Reduce heat to the lowest setting (do not boil). Stir in the heavy cream. Season aggressively with salt and pepper to taste.
- Ladle the Creamy Mushroom Chicken and Wild Rice Soup into bowls and garnish generously with fresh parsley before serving.