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Chicken and Mushroom Wild Rice Soup

Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 8
Calories 530
This comforting soup, originally shared by a fellow Minnesota farm wife, is rich in flavor and easy to make. It can be prepared in a slow cooker and freezes beautifully for later enjoyment.

Ingredients

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

Instructions 

  • Prepare ingredients: Start by gathering all your ingredients together.
  • Cook vegetables: In a large saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Add the sliced mushrooms and sauté for an additional 2 minutes.
  • Make the roux: Stir in the flour, mixing well to combine with the vegetables.
  • Add broth: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer.
  • Add rice and chicken: Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry.
  • Finish soup: Let the soup heat through, then pour in the half-and-half. Allow it to simmer for 1-2 hours, stirring occasionally. Be sure to keep the soup from boiling to prevent the roux from breaking.
  • Serve and enjoy!
Calories: 530kcal
Course: Soup
Cuisine: American
Keyword: Chicken and Mushroom Wild Rice Soup