Oh, that sounds like a cozy, hearty meal! 🍲✨ Here’s a recipe for Rustic Chicken & Wild Rice Soup with Oven-Roasted Mushrooms — rich, comforting, and packed with earthy flavors.
🍗🍄🌾 Rustic Chicken & Wild Rice Soup with Oven-Roasted Mushrooms
✅ Hearty, earthy, and soul-warming
🛒 Ingredients
For the Oven-Roasted Mushrooms:
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12 oz cremini or baby bella mushrooms, halved or quartered
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2 tbsp olive oil
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & pepper to taste
For the Soup:
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1 tbsp olive oil or butter
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 cup wild rice, rinsed
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6 cups chicken broth
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2 cups cooked chicken, shredded or diced
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1 bay leaf
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1 tsp fresh thyme or ½ tsp dried
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Salt & pepper, to taste
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½ cup heavy cream or half-and-half (optional, for creaminess)
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Fresh parsley or thyme for garnish
👩🍳 Instructions
1. Roast the Mushrooms
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Preheat oven to 425°F (220°C).
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Toss mushrooms with olive oil, thyme, salt, and pepper.
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Spread on a baking sheet in a single layer.
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Roast 20–25 minutes, stirring halfway, until golden and caramelized. Set aside.
2. Prepare the Soup Base
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In a large pot or Dutch oven, heat olive oil or butter over medium heat.
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Sauté onion, carrots, and celery until softened (about 5–7 minutes).
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Add garlic and cook 1 more minute until fragrant.
3. Cook the Wild Rice
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Add wild rice, chicken broth, bay leaf, and thyme to the pot.
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Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes or until rice is tender.
4. Add Chicken and Mushrooms
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Stir in cooked chicken and roasted mushrooms.
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Heat through for 5–10 minutes.
5. Finish the Soup
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If desired, stir in heavy cream for a creamy finish.
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Remove bay leaf.
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Taste and adjust seasoning with salt and pepper.
6. Serve
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Ladle into bowls and garnish with fresh parsley or thyme.
🍽️ Serving Suggestions:
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Crusty bread or garlic toast
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Simple green salad
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A glass of white wine or light beer
🧊 Storage:
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Keeps well in the fridge for 3–4 days.
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Freeze in portions for up to 3 months. Reheat gently.