Heat a large soup pot on medium heat and add two tablespoons of olive oil to the pan.
Then, sauté diced carrots, celery, onions, and minced garlic until the onions become translucent.
Roughly dice the white mushrooms and slice the cremini mushrooms into thick pieces.
Next, add diced white cap mushrooms and sliced cremini mushrooms and sprinkle with one teaspoon of salt and black pepper to taste. Cook until the mushrooms have released much of their water and some of that water has evaporated away.
Then, add two tablespoons of butter. Stir and let the butter coat the sautéed vegetables and mushrooms.
Next, add one cup of wild rice and heat the rice, toasting it for 2-3 minutes.
Then, add chicken broth and cooked chicken. Bring to a low simmer and let cook on low for 45 minutes.
Finally, add one cup of heavy cream and stir until well combined.
Serve with a crusty piece of French bread and enjoy.
What is the difference between button and cremini mushrooms?The short answer is age. Button, cremini, and Portobello mushrooms are all the same type of mushroom, but their color and flavor depend on when they are harvested. Buttons are the youngest with the most mild flavor. Then, cremini with a brown cap and more meaty texture. Finally, Portobello are the oldest being very large, meaty, and dark brown.Tips For Success
Let the mushrooms cook mostly undisturbed until they give up their water. There will be a good deal of water in the bottom of the pan. Have patience and let it steam out. Once, the water is gone, the mushrooms will absorb the moisture and fats you are adding in the forms of butter and broth and take on a really great flavor.
Make sure the rice gets a good coating of butter and warms through to bring out it’s full flavor.
Bring the broth to a low simmer and not a boil. This is very important, because high heat will make the chicken and mushrooms very tough.
Cover the soup while it simmers to keep the liquids in the pot.