We’re in the middle of a cold snap and feeling a bit under the weather. So I went looking for something comforting and hearty and pulled out this recipe Emily shared with me. Made with a blend of mushrooms, wild rice with roasted chicken and sausage, it is a wonderful rustic soup, perfect for a cold winter day.
The basis of this soup comes from The Kitchn, one of our favorite blogs. I use both dehydrated wild mushrooms and fresh baby portabella mushrooms. The wild mushrooms lend a nutty, earthy flavor to the soup plus dehydrated mushrooms can be kept in your pantry until needed. If you prefer a milder flavor you can use less wild mushrooms or just use the fresh mushrooms.
There are multiple steps in making this soup and none are difficult. It takes about 30 minutes to fully rehydrate mushrooms, 20 minutes to cook the rice and roast the meat. I reserve the extra liquid from both the mushrooms and the wild rice and add it as needed to the soup.
Pair with a croissant sandwich… A great soup to take the chill off!
Mushroom and Wild Rice Soup with Roasted Chicken and Sausage
1 cup wild rice
2 teaspoon kosher salt, divided
6 cups water
1 medium sweet onion, chopped, about 1-1/4 cups
4 stalks of celery, chopped, about 1-1/4 cups
½ teaspoon freshly cracked black pepper, divided
2 tablespoons olive oil, divided
2 tablespoons butter
1 pound fresh white or baby portabella mushrooms, rough chopped
2 cups dehydrated wild mushrooms
4 cups boiling water
½ teaspoon minced garlic
3 tablespoons flour
1 cup white wine
1 teaspoon dried oregano
1 teaspoon marjoram
2 bay leaves
2 teaspoon dried Rosemary, crushed
½ teaspoon sugar
2 pieces Parmesan rind
4 cups chicken stock
2 teaspoons chicken bouillon
8 boneless chicken thighs
2 links chicken sausage, casings removed
1 cup half and half
Fresh parsley, chopped
Grated Parmesan cheese
Combine the wild rice with the six cups of water and 1 teaspoon of the kosher salt in a large saucepan. Bring the water to a boil, cover and reduce the heat to low. Simmer for 20 minutes. Turn off the heat and set aside. In a large bowl add the dehydrated mushrooms and cover with four cups boiling water. Set aside to rehydrate.
In a large stockpot heat 1 tablespoon olive oil with the butter over medium heat. Add the chopped onion and celery and cook until the vegetables start to soften, about 7-10 minutes. Season the vegetables with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Add the chopped fresh mushrooms. Remove the dehydrated mushrooms, reserving the liquid. Rough chop and add to the stockpot.
Cook over medium heat allowing the mushrooms to cook down and release their liquid, about 15 minutes.
While the mushrooms are cooking, lay out the chicken thighs and the sausage links on a baking sheet. Drizzle with remaining 1 tablespoon olive oil, and sprinkle with the remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Roast the meat at 350 degrees for about 20 minutes or until it is cooked through.
Add the minced garlic to the mushroom mixture and cook for an additional 1-2 minutes. Add the flour, stirring to blend into the vegetables.
Add the white wine, stirring well and cook for an additional 5-7 minutes. Stir in the oregano, marjoram, the bay leaves, the crushed rosemary, the chicken stock, chicken bouillon, the Parmesan rinds and the sugar. Cook for 15-20 minutes over medium low heat.
Shred the chicken, crumble the sausage and add to the soup along with the drained wild rice, reserving the cooking liquid from the rice.
Add the half and half and the reserved liquid from the mushrooms or rice if needed.
Garnish with fresh parsley and grated Parmesan cheese.