Creamy Chicken and Wild Rice Soup

Instructions

1. 1

   In a large heavy pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–8 minutes. Add garlic and mushrooms (if using) and cook 1 more minute.

2. 2

   Stir in the flour and cook 1–2 minutes, stirring, to form a light roux (skip if using cornstarch method).

3. 3

   Gradually whisk in the chicken broth, scraping up any browned bits. Add wild rice, bay leaf, thyme, sage, and a generous pinch of salt and pepper.

4. 4

   Bring to a boil, then reduce heat to low, cover, and simmer 35–45 minutes, or until wild rice is tender and puffy. If using a wild rice blend that cooks faster, adjust time accordingly.

5. 5

   Stir in the cooked chicken and simmer 5–10 minutes to heat through.

6. 6

   If using the cornstarch slurry, whisk it into the pot now and simmer until slightly thickened. If using the flour roux, the soup should already be thickening; add more broth if too thick.

7. 7

   Remove from heat and stir in the cream. Taste and adjust seasoning with salt and pepper. Remove bay leaf.

8. 8

   Ladle into bowls and sprinkle with chopped parsley.

9. 9

   Rich, savory, and slightly nutty from the wild rice, with creamy mouthfeel and warm herbal notes from thyme and sage.