Pin It The first time I made this Parmesan Mushroom Chicken and Wild Rice Soup was during a particularly cold autumn weekend when the wind seemed determined to slip through every crack in my kitchen windows. I remember standing over the pot, watching steam rise as the wild rice slowly plumped, filling my kitchen with an earthy aroma that mingled with the savory scent of sautéing mushrooms. Something about that combination of scents felt like nature itself had been distilled into my soup pot.
Last winter, my neighbor came down with a terrible cold, and I brought over a container of this soup on a whim. Two days later, she texted asking if I would share the recipe because her husband had been raving about it despite barely being able to taste anything else. Now whenever the temperature drops below freezing, I get a text from them asking if soup season has officially begun in my kitchen too.
Ingredients
- Wild rice: Unlike regular rice, wild rice keeps its delightful chewy texture even when sitting in soup for days, making leftovers sometimes even better than the first serving.
- Cremini mushrooms: I learned to really let these brown properly before adding liquid the deeper color they develop, the more incredible umami theyll contribute to the final soup.
- Freshly grated Parmesan: Please resist the pre-grated stuff here the waxy coating affects how it melts into the broth, and freshly grated creates this silky richness that transforms the entire pot.
- Heavy cream: Just that half cup creates the perfect silky texture without making the soup heavy sometimes when Im feeling particularly indulgent, I add an extra splash right before serving.
Instructions
- Build your flavor base:
- Heat the olive oil and butter in your largest pot until the butter stops foaming, then add your diced onion, carrots, and celery. Listen for that gentle sizzle that tells you theyre cooking at the perfect temperature.
- Let mushrooms work their magic:
- When you add the mushrooms, resist stirring too frequently. They need time undisturbed to release their moisture and then brown, transforming from spongy to meaty.
- Marry the proteins and rice:
- Stir in the chicken and rice, letting them toast slightly in the vegetable mixture. Youll notice the rice becoming slightly translucent at the edges as it absorbs the flavors.
- Simmer with patience:
- Once you add the broth, keep the simmer gentle so the rice cooks evenly without the outside becoming mushy. The wild rice will slowly split open, revealing its tender interior.
- Create the creamy finale:
- When you stir in the cream and Parmesan, the entire soup will transform before your eyes. Watch as it changes from clear broth to a silky, cohesive consistency.
Pin It My kitchen was filled with the laughter of friends last Thanksgiving eve when I served this soup as a prelude to the following days feast. Someone joked that I had ruined them for the traditional turkey because this soup had somehow captured everything comforting about autumn in a single spoonful. We ended up lingering at the table long past midnight, refilling bowls and sharing stories as steam from the soup fogged my dining room windows.
The Perfect Parmesan Choice
Not all Parmesan is created equal for this recipe. I once made the mistake of using a pre-grated variety that contained anti-caking agents, and it created strange little clumps instead of melting smoothly into the broth. Now I only use a wedge of Parmigiano Reggiano that I grate just before adding to the pot. The rind from that same cheese, tucked into the simmering broth and removed before serving, adds an even deeper dimension of flavor that makes guests wonder what your secret ingredient might be.
Mushroom Varieties Worth Exploring
While the recipe calls for cremini mushrooms, Ive experimented with numerous varieties that each bring something special to this soup. Shiitakes add a distinctive woodsy quality, oyster mushrooms contribute a delicate sweetness, and dried porcinis rehydrated in hot water create an intensely savory broth that can replace some of the chicken stock. My favorite combination lately has been equal parts cremini for body and oyster mushrooms for their silky texture when they simmer in the broth.
Serving and Storage Wisdom
This soup develops even more character overnight as the flavors meld and the rice continues to release its starch into the broth. I often make it a day ahead when expecting company, then gently reheat it, adding a fresh splash of cream and a sprinkle of newly grated Parmesan just before serving.
- Store leftover soup in airtight containers in the refrigerator for up to 4 days, knowing it will thicken substantially.
- When freezing portions, do so before adding the cream and cheese, then finish with those ingredients after reheating for the best texture.
- For an elegant presentation, serve in warmed bowls with a tiny swirl of extra virgin olive oil and a few fresh thyme leaves scattered on top.
Pin It This soup has become my signature offering when comfort is needed, whether for celebrating good news or soothing disappointment. Theres something about its combination of earthy wild rice, umami mushrooms, tender chicken, and the luxurious finish of Parmesan that speaks directly to the heart.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store refrigerated for up to 3 days, adding a splash of broth when reheating since the rice will absorb more liquid.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze without the cream and Parmesan, then add those when reheating. Keeps well for up to 3 months in the freezer.
- → What can I substitute for wild rice?
Brown rice works well, though cooking time may vary. For a quicker option, use white rice but reduce the simmering time to about 20 minutes.
- → How do I make this vegetarian?
Simply omit the chicken and swap the broth for vegetable stock. Add extra mushrooms or white beans for protein bulk. The result remains satisfying and flavorful.
- → Why does my wild rice take longer to cook?
Wild rice is actually a grass, not true rice, and has a tough outer hull that requires thorough cooking. Soaking it for an hour beforehand can help reduce simmering time by about 10 minutes.