Creamy Mushroom Chicken and Wild Rice Soup Recipe
Soups are a comforting delight, and nothing beats the warmth and richness of a creamy mushroom chicken and wild rice soup on a chilly evening. This recipe balances savory flavors and nutritious ingredients for a hearty meal. Let’s dive into creating this soul-soothing delight!
Ingredients You’ll Need
Chicken and Vegetables
To start, gather boneless chicken breasts, diced carrots, celery, and onions. The chicken adds protein, while the vegetables impart a delightful crunch and flavor.
Wild Rice and Mushrooms
Wild rice brings a nutty taste and chewy texture to the soup. Combine it with earthy mushrooms like cremini or shiitake for a robust, umami-filled profile.
Creamy Base
You’ll need butter, flour, chicken broth, and heavy cream for the creamy base. This blend provides the luscious texture that elevates the soup.
Step-by-Step Cooking Instructions
Preparing Ingredients
Begin by dicing the chicken into bite-sized pieces and chopping the vegetables and mushrooms. Rinse the wild rice thoroughly.
Cooking Chicken and Vegetables
Sauté the chicken in a pot until it’s cooked through. Add the diced vegetables and cook until they’re tender.
Simmering Wild Rice and Mushrooms
In the same pot, add the rinsed wild rice, mushrooms, and chicken broth. Simmer until the rice is tender and has absorbed the flavors.
Creating the Creamy Base
In a separate pan, melt butter and whisk in flour to create a roux. Gradually add chicken broth and heavy cream, stirring until the mixture thickens.
Combining and Serving
Combine the creamy base with the soup in the pot. Let it simmer together for a few minutes. Serve hot, garnished with fresh herbs if desired.
Tips for a Perfect Soup
- Ensure the wild rice is properly cooked but still retains a slight firmness to add texture to the soup.
- Adjust the seasoning with salt, pepper, or herbs according to your taste preference.
- Let the soup cool slightly before storing to preserve its flavors.
Health Benefits and Variations
Health Benefits
This soup packs a nutritional punch, offering protein from chicken, vitamins from vegetables, and fiber from wild rice. It’s a wholesome meal for nourishment.
Vegetarian or Vegan Options
For a vegetarian twist, substitute chicken with tofu or skip it altogether. Replace heavy cream with coconut cream for a vegan-friendly version.
Conclusion
Indulge in the creamy richness and earthy flavors of this creamy mushroom chicken and wild rice soup. It’s a perfect blend of comfort and nutrition that warms the soul on any occasion.
FAQs
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container and thaw before reheating.
Can I use brown rice instead of wild rice?
While brown rice can be used, it alters the soup’s texture and flavor slightly.
How long can I store this soup in the refrigerator?
It can be stored for up to 3-4 days in the refrigerator.
Can I add other vegetables to this soup?
Absolutely! Feel free to experiment with additional vegetables like spinach or bell peppers.
Is this soup suitable for a gluten-free diet?
You can substitute flour with a gluten-free alternative like cornstarch to make it gluten-free.
Source: closetcooking.com
Pesto Steak (Grilled Flank Steak with Burrata & Pesto)
Looking for a dish that’s both elegant and easy to make? Pesto Steak, featuring grilled flank steak topped with creamy burrata and vibrant pesto, is the perfect choice. This dish combines rich, savory flavors with a fresh, herbaceous twist, making it ideal for any special occasion or a delightful weekend dinner.
Ingredients
- 1 ½ pounds flank steak
- Marinade:
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 2 cloves garlic (grated or minced)
- 2 Tablespoons red wine vinegar
- 2 Tablespoons soy sauce
- ½ teaspoon black pepper
- Arugula Pesto:
- 2 cups packed arugula
- ¼ cup packed basil
- 1 cup extra-virgin olive oil
- 1 cup finely grated parmesan
- 1/3 cup pine nuts
- 1 Tablespoon lemon zest
- 1 clove garlic (crushed)
- 1 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- For Serving:
- 4 ears corn
- 2 balls burrata cheese (torn into bite sized pieces (4 ounces))
- Salt and pepper (to taste)
Instructions
Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.
Meanwhile, preheat your grill to high heat.
While the grill is heating, make the pesto. Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare (132 degrees). Transfer to a cutting board and let rest 5 minutes. Cook the corn until charred in spots and tender (about 10 minutes).
Slice the steak against the grain and cut the corn kernels off the cobs.
Plate the steak with the burrata and grilled corn and top with arugula pesto. Enjoy!
Nutrition Information:
Amount Per Serving: Calories: 1080