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 just updated this to add 1/2 cup more whipping cream. The original recipe only called for 3/4 cup. More cream should make it creamier.
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)
- 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 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 1/2 teaspoons)
- Put salt, garlic and water in a stock pot (with a lid).
- Bring the mixture to a boil.
- Stir in the rice.
- 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.
- Drain the water and set the rice aside. (If you used whole garlic cloves, remove them and dispose of them)
- If you are cooking the recipe in one pot, rinse the pot before using it for the next step.
- Slice the mushrooms into 3/16 inch slices or chop them in a food processor.
- Sautee 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.
- Sprinkle in the flour and cook until the mix becomes sticky.
- Add the sherry to deglaze.
- Add the chicken broth.
- Add the black pepper and garlic.
- Bring to a boil then lower the heat to a steady simmer and cook for 15 minutes.
- Add about 2/3 of the cooked rice and the chicken and cook for another 10 minutes.
- Lower the heat to a simmer and stir in the cream, soy sauce, and parsley.
- Cook until heated through (don’t boil the cream).
- Add the remaining salt (2 teaspoons) and pepper.
- Stir in the remaining rice.