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–+ servings

Chicken Mushroom Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food where every spoonful offers delicious creamy broth, juicy chicken, tender vegetables, golden brown mushrooms and nutty wild rice. You'll want to add this rich and delicious soup to your soup rotation.
Cuisine: American, Lunches, Main Dishes, Protein Rich
Course: Appetizer, dinner, Main Dishes, Soups
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Prep Time 26 minutes
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Total Time 1 hour 14 minutes
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4
Servings 4
Bowl of mushroom soup topped with herbs and mushrooms, with toasted bread and grated cheese nearby

Ingredients:

Soup Base

  • 2 Tbsp Prairie Farms Butter
  • 3/4-1 cup wild rice prepared as directed
  • 16 oz sliced portabella mushrooms
  • 2 Tbsp olive oil
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 pound chicken breast
  • 5 cups chicken broth
  • Parsley, chopped

Cream Sauce

  • 2 Tbsp Prairie Farms Butter
  • 3 Tbsp fresh parsley (chopped)
  • 3 Tbsp flour
  • 2 cups Prairie Farms Whole Vitamin D Milk
  • 1/2 cup Prairie Farms Heavy Whipping Cream
  • 3/4 cup grated Parmesan cheese divided

Directions:

To Make Soup Base

  • Prepare wild rice according to package, set aside.
  • Press sauté button on Instant Pot.
  • Add 2 Tbsp butter and mushrooms and cook 6 minutes until golden brown. Remove and divide, setting aside 1/3 for topping.
  • Add 2 Tbsp olive oil, diced onion and minced garlic and cook, stirring occasionally, for 2 minutes.
  • Add celery, carrots, 2/3 cooked mushrooms, rosemary, thyme, sage, salt and black pepper. Stir to combine.
  • Add chicken, broth and bay leaves to pot.
  • Close lid on Instant Pot and turn valve to sealing. Cook on high pressure for 25 minutes, followed by 10 minute natural pressure release.
  • Prepare Cream Sauce – see below.
  • Remove bay leaf and chicken.
  • Shred chicken with two forks and return shredded chicken to pot.
  • Add cooked rice.
  • Add cream mixture. Stir.
  • Top with reserved mushrooms, parmesan cheese and chopped parsley.
  • Serve with crusty bread

To make cream sauce

  • Add 2 Tbsp butter to pot over medium high heat.
  • Whisk in flour and cook 2 minutes.
  • Slowly add in whole milk and heavy whipping cream while continuing to whisk.
  • Cook until thickened, 2-3 minutes.
  • Stir in 1/2 cup parmesan cheese and remove from heat.
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