Save to Pinterest There's something about the smell of mushrooms hitting hot butter that makes you pause mid-conversation. My neighbor brought over a bag of cremini mushrooms from the farmers market one crisp October afternoon, and I found myself standing in my kitchen wondering what to do with them besides the usual sauté. That's when I remembered my grandmother's wild rice soup, but decided to make it my own by layering in Parmesan and cream, turning it into something that tastes like comfort wrapped in umami.
I made this for my book club on a rainy evening when nobody really wanted to leave their house, and three people asked for the recipe before they even finished their first bowl. One friend said it reminded her of something she'd eaten at a restaurant but couldn't afford to buy regularly, and suddenly this simple soup felt like a small victory.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g, diced): Dicing them small means they cook gently into the broth instead of becoming tough, and they disappear into the soup in the best way.
- Freshly grated Parmesan cheese (1 cup, 100 g): Please don't use pre-shredded here because the cellulose coating changes everything; fresh grated melts into the cream and becomes silky.
- Heavy cream (1/2 cup, 120 ml): This is what transforms it from ordinary to something you'll think about when you're doing laundry three days later.
- Wild rice (3/4 cup, 140 g, rinsed): The rinsing removes debris and helps the rice cook more evenly, and its nutty texture is what makes this soup feel substantial.
- Olive oil (2 tablespoons) and unsalted butter (1 tablespoon): Together they create a base that's both rich and balanced without being greasy.
- Yellow onion (1 large, diced): It becomes almost invisible but carries the whole foundation of flavor.
- Garlic cloves (3, minced): Added after the mushrooms so it doesn't burn and turn bitter.
- Carrots (3 medium, peeled and sliced) and celery stalks (3, sliced): These are your aromatics backbone, softening gently into the broth.
- Cremini or white mushrooms (300 g, 10 oz, sliced): Cremini have more flavor than button mushrooms, but either works; the key is letting them cook long enough to release their liquid.
- Fresh thyme (2 teaspoons) or dried (1 teaspoon): Thyme and mushrooms understand each other in a way that feels almost magical.
- Bay leaf (1): It adds a whisper of something elegant that guests can't quite name.
- Low-sodium chicken broth (1.5 liters, 6 cups): Low-sodium lets you control the saltiness and taste the individual ingredients instead of just salt.
- Freshly ground black pepper (1/2 teaspoon) and salt (1 teaspoon, plus more to taste): Taste as you go because everyone's palate and broth are different.
- Fresh parsley (2 tablespoons, chopped, for garnish): It brightens everything and looks like you cared, even if you're serving this on a Tuesday night in sweatpants.
Instructions
- Build Your Flavor Foundation:
- Heat the olive oil and butter together in a large pot over medium heat, then add your diced onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onion becomes translucent and the kitchen starts smelling like something worth waiting for.
- Coax Out the Mushroom Magic:
- Add your sliced mushrooms and minced garlic, cooking for 6 to 8 minutes while they release their liquid and then it evaporates away. You'll know it's right when the mushrooms look darker and the pan feels less wet, and your kitchen smells earthy and rich.
- Bring Everything Together:
- Stir in the diced chicken, rinsed wild rice, thyme, bay leaf, salt, and pepper, cooking for just 2 to 3 minutes. This brief cooking helps the flavors start getting acquainted before the broth joins the party.
- Let Time Do Its Thing:
- Pour in the chicken broth and bring it to a boil, then lower the heat and cover the pot. Simmer for 40 to 45 minutes until the wild rice is tender and the chicken is cooked through, which you can check by breaking a piece open and making sure it's opaque all the way.
- Create the Creamy Finish:
- Remove the bay leaf, then stir in the heavy cream and freshly grated Parmesan, letting everything simmer uncovered for 5 more minutes so the cheese melts completely. Taste it now and adjust the salt and pepper to your preference, because this is your soup to own.
- Serve with Grace:
- Ladle the soup into bowls and scatter fresh parsley on top, maybe a small handful of extra Parmesan if you're feeling generous. Serve it while it's hot enough to warm your hands around the bowl.
Save to Pinterest My daughter came home from school one day and walked straight into the kitchen, closed her eyes, and said it smelled like where she wanted to be. That's when I realized this soup wasn't just dinner anymore, it was a small piece of how she knows she's home.
The Wild Rice Secret
Wild rice isn't actually rice, which means it takes longer to cook than you'd expect, but that patient waiting is what gives this soup its backbone. I've learned that rinsing it thoroughly beforehand prevents cloudiness in the broth and removes any debris that can sneak in from harvesting. The nutty flavor it develops while simmering is irreplaceable, and once you taste the difference between regular rice and wild rice in a soup like this, you'll understand why it costs a little more.
Customizing for Your Kitchen
This recipe lives well in variations depending on what you have and what you're craving. Rotisserie chicken works beautifully if you're short on time, just shred it and stir it in at the very end instead of cooking it raw in the broth. For vegetarian nights, skip the chicken entirely and use vegetable broth, then add extra mushrooms or a handful of white beans to keep it feeling hearty and satisfying.
Serving and Pairing Ideas
This soup is rich enough to be a complete meal, but it also plays nicely with others. A hunk of crusty bread that you can tear and dunk is almost essential, and if you're opening a bottle of wine, a crisp Sauvignon Blanc cuts through the cream beautifully. On quieter nights, I'll pour myself a bowl and sit with a good book, letting the warmth of it slow me down for a moment.
- Make a double batch and freeze half in individual containers for nights when cooking feels impossible.
- Reheat gently over low heat so the cream stays smooth and doesn't separate.
- Add the cream and Parmesan fresh when reheating rather than storing them already mixed in.
Save to Pinterest This is the kind of soup that teaches you something each time you make it, asking you to slow down and pay attention to how flavors develop. Once you've made it once, you'll make it again, and each time it'll feel a little more like it belongs to you.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or cream since the wild rice continues absorbing liquid.
- → Can I freeze this soup?
Yes, though the cream may separate slightly when thawed. For best results, freeze before adding the cream and Parmesan. Thaw overnight in the refrigerator, reheat gently, then stir in the cream and cheese just before serving.
- → What can I substitute for wild rice?
Brown rice works well as a substitute, though cooking times may vary slightly. For quicker cooking, you could use converted white rice, but it won't provide the same nutty chewiness that wild rice brings to this bowl.
- → How do I make this vegetarian?
Simply omit the chicken and swap the chicken broth for a high-quality vegetable broth. Consider adding extra mushrooms or white beans to maintain protein and substance. The creamy Parmesan base still provides plenty of savory depth.
- → Why is my soup too thick?
Wild rice naturally absorbs liquid as it cooks and continues absorbing even after cooking. If your soup becomes too thick, simply add more broth or water until you reach your desired consistency. This is easily adjusted.