Chicken Mushroom Wild Rice Soup

Adapted from a recipe at Food52

NOTE:  If you want to double this batch, do it in two pots or a very large stockpot. 

I typically cook this in one large stockpot but you could save about 30 minutes by cooking the rice in one pot and the mushrooms in another.

Serves 5 really hungry people or 8 typical 2 cup bowls.  Makes about 1 gallon of soup.


  • 12 cups water
  • 2 cups wild rice or wild rice blend.  
  • 3 cloves of garlic or 3 teaspoons of canned minced garlic
  • 2 teaspoons salt (most of this will be discarded when the rice is drained)

INGREDIENTS (Mushrooms):

  • 1/2 teaspoon salt
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 20 – 24 ounces of mixed mushrooms (chopped).  Whatever you can get at your local grocery. (I have used 32 ounces and it worked just as well).
    • I used 16 ounces portabella, 3.6 ounces of shitake, and 4 ounces of gormet blend with good results.
    • I have also used a 50/50 combination of white and brown mushrooms and it was still great.
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry


  • 2 teaspoons black pepper
  • 1 clove garlic (or equivalent minced)
  • 48 oz. chicken broth
  • 1.25 cups heavy whipping cream
  • 3 – 4 cups shredded chicken thighs, breasts, or a combination (pre-cooked) (see Chicken Breasts and Thighs (Sous Vide))
  • 2 Tablespoons Soy Sauce
  • 3 Tablespoons chopped parsley (about 1/2 – 2/3 of 1 bunch) or 3 teaspoons of dried parsley
  • Salt to taste (about 2 teaspoons)


NOTE: You can also cook the rice in the Oven as outlined in the Spanish Rice recipe on this site. Use the same quantities and cooking times in the instructions, below:

  1. Put salt, garlic and water in a stock pot (with a lid).
  2. Bring the mixture to a boil.
  3. Stir in the rice.
  4. Lower the heat and cover but maintain a boil.  Cook for 30 minutes. (The rice will be al dente but it will cook more when you put it in the soup.
  5. Drain the water and set the rice aside. (If you used whole garlic cloves, remove them and dispose of them)


  1. Slice the mushrooms into 3/16 inch slices or chop them in a food processor.
  2. Saute the mushrooms in the butter, olive oil, and 1/2 teaspoon salt for at least 10 minutes or until they shrink to about half their original size and release about 1/4″ of moisture in the bottom of the pan.
  3. Sprinkle in the flour and cook until the mix becomes sticky. 
  4. Add the sherry to de-glaze.


  1. After the mushrooms have cooked, add the chicken broth to the mushrooms.
  2. Add the black pepper and garlic.
  3. Bring to a boil then lower the heat to a steady simmer and cook for 15 minutes.
  4. Add about 2/3 of the cooked rice and the chicken and cook for another 10 minutes.
  5. Lower the heat to a simmer and stir in the cream, soy sauce, and parsley.
  6. Cook until heated through (don’t boil the cream).
  7. Salt to taste (about 2 teaspoons).
  8. Stir in the remaining rice.
  9. Serve.

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