Creamy Mushroom Chicken and Wild Rice

I love cooking!  Autumn brings comfort to the kitchen, and this soup recipe is one of my favorites.

Total cooking time is 50 minutes. Serves 6.

You will need:

2 tablespoons butter (I use olive oil margarine)
1 pound mushrooms (your choice) sliced
1 tablespoon olive oil margarine or chee
1 onion diced
2 carrots
2 stalks celery diced
2 cloves garlic chopped
Pinch of thyme
6 cups chicken broth or vegetable broth
1 cup wild rice
1 pound chicken, cut into cubes
1 cup milk or cream (I use oat milk)
1 cup parmigiana cheese grated
Salt and pepper to taste


Melt butter in pan over medium high. Add mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.

Melt chee butter in the pan adding onions, carrots and celery and cook until tender, 8-10 minutes.

Mix in the garlic and thyme and cook until fragrant, around a minute.

Add the broth, rice, chicken (you can use Quorn chicken as a vegetarian substitute) and mushrooms. Bring to boil. Reduce heat and simmer, covered, until the rice is tender, about 25-30 minutes.

Mix in the oat milk or regular milk in with the parmigiana cheese. Cook until the cheese has melted, before seasoning with salt and pepper to taste.

I love having this warm dish with a fresh loaf of sour dough bread and a nice glass of Pinot Grigio. It’s a wonderful  dinner for a crisp autumn or winter day!

Wishing you all good health and much love!


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