Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons vegetable oil
  • 12 ounces cremini mushrooms (trimmed and sliced)
  • 2 tablespoons butter
  • 1 large onion (chopped)
  • 4-6 garlic cloves (minced)
  • 4 carrots (peeled and diced)
  • 4 celery stalks rib (diced)
  • 1/4 cup all-purpose flour
  • 64 ounces low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 heaping tablespoon Better than Bouillon - chicken flavor
  • 1 1/2 cups wild rice blend
  • 1 1/2 cups frozen corn (thawed and drained)
  • 4 cups chicken (cooked and cubed or shredded)
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes. Transfer to a medium bowl and set aside. Add butter to the Dutch oven and cook onion, garlic, carrots, and celery until they begin to soften about 10-12 minutes. Add mushrooms back to the pot. Sprinkle flour over veggies and cook for 1 minute, stirring constantly.
  • Add broth, thyme, Better than Bouillon, rice, 1 1/2 teaspoon salt, and 1 teaspoon pepper, and bring to a boil.  Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender about 25-30 minutes.
  • Add corn, chicken, and heavy cream to the soup and simmer gently to blend flavors, 10-15 minutes. Adjust seasoning and serve.