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Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup

A rich and comforting soup featuring creamy garlic, mushrooms, chicken, and wild rice, perfect for cooler weather.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon butter For sautéing vegetables
  • 1 cup chopped onions For flavor base
  • 1 cup chopped carrots For sweetness and color
  • 4 cups thick-sliced mushrooms The chunkier, the better
  • 4 cloves garlic Minced
  • 0.5 cup all-purpose flour To thicken the soup
  • 1 cup wild rice Do not use plain white rice
  • 6 cups chicken broth For soup base
  • 2 cups cooked chicken Shredded or diced
  • 2 teaspoons fresh thyme For flavor
  • 1 cup heavy cream For creaminess
  • 1 cup grated Parmesan cheese Freshly grated is best
  • to taste salt To season
  • to taste black pepper To season
  • a pinch nutmeg Optional, for added flavor

Method
 

Preparation
  1. In a large pot, heat butter over medium heat.
  2. Sauté chopped onions and carrots until softened.
  3. Add thick-sliced mushrooms and cook until browned.
  4. Stir in minced garlic and cook until fragrant.
  5. Sprinkle flour over the vegetables and stir to combine.
Cooking
  1. Add wild rice and chicken broth, scraping up any browned bits from the bottom of the pot.
  2. Bring the mixture to a gentle bubble and simmer until the rice is tender.
  3. Once the rice is cooked, stir in the cooked chicken and thyme.
  4. Simmer for an additional 5 minutes.
  5. Lower the heat and gradually swirl in the heavy cream and Parmesan cheese.
  6. Season with salt, black pepper, and nutmeg to taste.
  7. Serve hot, optionally garnished with additional Parmesan.

Notes

Avoid boiling the soup after adding cream to prevent splitting. Gradually stir in cheese for a smooth texture. You can add a splash of lemon juice for flavor.