Chicken and Mushroom Wild Rice Soup

A hearty and comforting soup with a rich blend of chicken, wild rice, mushrooms, and a creamy base. This variation on a recipe shared by a Minnesota farm wife is perfect for cozy meals.

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Prep Time 20

Cook Time 2 10

Total Time 2 30

Servings: 8

Course: Soup

Cuisine: American

Calories: 529

Notes

Ingredients (with measurements)

½ cup butter
1 onion, finely chopped
½ cup celery, chopped
½ cup carrots, sliced
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

Directions:

Prepare the ingredients: Gather all the ingredients before you begin.
Cook the vegetables: In a large saucepan, melt butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Then, stir in the sliced mushrooms and cook for another 2 minutes.
Make the roux: Stir in the flour and mix well, ensuring the vegetables are coated.
Add broth: Gradually pour in the chicken broth while stirring constantly. Once the broth is fully incorporated, bring the mixture to a boil, then reduce the heat to low and let it simmer.
Combine other ingredients: Add the cooked wild rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, slivered almonds, and dry sherry to the soup. Stir to combine and allow the soup to heat through.
Finish with half-and-half: Pour in the half-and-half and stir. Let the soup simmer for 1 to 2 hours, being careful not to let it boil to avoid breaking the roux. Serve hot and enjoy!

Slow Cooker & Make-Ahead Tips

This soup adapts beautifully to a slow cooker. Sauté the vegetables first, then transfer everything except the half-and-half to the slow cooker. Cook on low for 5–6 hours or high for 2–3 hours. Add the half-and-half during the last 30 minutes.

For meal prep, store the soup in airtight containers in the fridge for up to 4 days.

Freezing Instructions

This soup is freezer-friendly with one small tip: freeze it before adding the half-and-half. When reheating, stir in the cream after the soup is hot to keep the texture smooth and creamy.

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