Ingredients
Equipment
Method
Sauté the vegetables
- Melt butter in a large Dutch oven over medium heat, then sauté onion, carrots, and celery for 5 minutes until slightly softened and glossy.
- Add garlic and sliced mixed mushrooms, then cook for 4 minutes, stirring, until mushrooms release moisture and start to brown at the edges.
Build the soup base
- Whisk in flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly so it doesn’t stick.
- Add chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, stirring to combine and scraping up any browned bits from the bottom.
Simmer and cook
- Simmer the soup for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
- Remove the chicken to a plate and shred it with two forks, then return it to the pot and remove the bay leaf.
Finish with cream and season
- Stir in heavy cream and simmer for 5 minutes to thicken and warm through.
- Season with salt and pepper to taste, then serve hot.
Notes
Pro tip: keep the simmer gentle after adding flour so the soup thickens without scorching; if it gets too thick, loosen with a splash of chicken broth. Store covered in the refrigerator up to 4 days and reheat until steaming. Freezing is not recommended because the cream may separate after thawing. For a lighter version, use half-and-half instead of heavy cream and reduce the simmer time after adding it to prevent further thinning.