Soul satisfying and heartwarming are the words to describe this soup. Wild Rice tastes a bit like tea. The grassy-herby flavor paired with earthy mushrooms and vegetables make the soup a satisfying winter dish.
- Cook Time
- Prep Time
- 1 cup wild rice
- 2 cups chicken stock or water
- Olive oil
- 1 large onion, diced
- 3 celery ribs, thinly sliced
- 2 medium carrots, cut into small dice
- 1 pound mushrooms (I use a mix of cremini, chanterelle, hen of the woods, black trumpet and shiitake)
- 4 cloves garlic, minced
- 1 bay leaf
- 4 tablespoons flour
- 1 cup dry white wine
- 5 cups chicken stock or water
- 2 teaspoons chopped fresh rosemary
- 1 ounce dried porcini mushrooms
- 2 boneless, skinless chicken breasts, cut into medium dice
- Kosher salt and freshly cracked pepper
1. Cook rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.
1. Heat a large saucepan, lightly covered with olive oil, over medium heat. Sauté the onion, celery, carrots and mushrooms, in batches, being sure to season each batch with salt and pepper, until lightly browned and caramelized.
2. Add vegetables back to the pan and add 4 tablespoons of extra virgin olive oil. Sprinkle the flour over the vegetables and oil and stir to combine. Cook the roux for 3-5 minutes until the flour has lightly browned. Add the wine and continue cooking until most of the wine evaporates.
3. Add the stock, rosemary, dried porcini, chicken and cooked rice to the pan.
4. Simmer the soup for 20 minutes until the vegetables are tender and the chicken has cooked through. Adjust seasoning with salt and pepper.