Instructions
- Cook the Mushrooms:
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 10-15 minutes. Remove the mushrooms and set aside.
- Sauté the Vegetables:
- In the same pot, melt the remaining 1 tablespoon of butter.
- Add the diced onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
- Add Broth and Rice:
- Pour in the chicken broth and wild rice. If using soaked dried mushrooms, add the chopped mushrooms and their soaking liquid here.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 20-30 minutes (adjust based on the rice package instructions).
- Incorporate Chicken and Mushrooms:
- Stir in the cooked chicken and reserved sautéed mushrooms. Simmer for another 5 minutes to heat through.
- Make it Creamy:
- Add the milk (or cream) and grated Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
- If using, mix in the white miso paste at this stage.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with extra thyme or Parmesan if desired. Serve warm with crusty bread on the side.
Tips:
- Rice Note: Cooking times for wild rice can vary. If your rice blend requires longer cooking, adjust the simmering time accordingly.
- Flavor Boost: For a richer mushroom flavor, use a mix of fresh and dried mushrooms.
- Make Ahead: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for longer storage.
Enjoy this creamy, comforting bowl of goodness!