Chicken Soup

Wild Rice and Mushroom Soup with Chicken

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

This is a very hearty and earthy soup, great for anyone who likes mushrooms! It makes for a good meal on it’s own or with some fresh sourdough bread.


  • Around 5 dried shiitake mushrooms

  • 4 and 1/4 cups water

  • 1 sprig fresh thyme

  • 1 bay leaf

  • 5 garlic cloves (1 whole, 4 minced)

  • 1/4 teaspoon baking soda

  • 1 cup wild rice

  • 4 tablespoons butter

  • 1 lb (16oz) cremini mushrooms, sliced small

  • 1/2 yellow onion

  • 2/3 cup dry sherry

  • 4 cups chicken broth

  • 1 tablespoon soy sauce

  • 1/4 cup cornstarch

  • 1/2 cup heavy cream

  • Fresh chives, minced

  • 1/4 teaspoon grated lemon zest

  • 1.5lb boneless, skinless chicken breasts, sliced into 1-inch cubes

  • 1 tablespoon olive oil

Based on a recipe from the Complete America’s Test Kitchen Cookbook – I highly recommend it!


  • Grind shiitake mushrooms in a spice grinder or blender until finely ground. (It doesn’t have to be a fine powder, but should be all ground up)
  • Bring 4 cups of water, thyme, bay leaf, one whole garlic clove, 3/4 tsp salt, and baking soda to boil in a medium-large soup pot. Add the wild rice and return to boil. Cover the pot until the rice is tender, around 35 to 45 minutes. Place a strainer over a liquid measuring cup (or another bowl) and pour in the rice and liquid from your soup pot. Discard the thyme, bay leaf, and whole garlic clove. Add water to the reserved cooking liquid until you have 3 cups.
  • While the rice is cooking, you can cook the chicken. Heat 1 tablespoon of olive oil over a saucepan on medium heat. Add cubed chicken breast to the pan, season with salt and pepper. Cook until the chicken is cooked through, around 8 minutes.
  • Melt butter in your now-empty soup pot. Add cremini mushrooms, onion, minced garlic, 3/4 tsp salt, and 1 tsp pepper. Cook until the vegetables are browned and well done, around 15 minutes. Add the sherry and cook until it is reduced, around 2 minutes. Add the ground shiitake mushrooms, reserved cooking liquid, chicken broth, soy sauce, and cooked chicken and bring to a boil. Then reduce the heat and simmer, covered, for 20 minutes.
  • Whisk cornstarch and 1/4 cup water together to make a slurry. Stir into the soup and remove the pot from the heat. Stir in the cooked rice, cream, chives, and lemon zest. Cover and let stand for a few minutes, then serve!

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