Cream of chicken/mushroom

Cream of Chicken and Mushroom Florentine with Wild Rice Soup Recipe

Ingredients:

• 1 cup wild rice, uncooked
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 8 oz mushrooms (button or cremini), sliced
• 4 cups chicken broth
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream (or half-and-half)
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

Step 1: Cook the Wild Rice

1. In a medium saucepan, cook the wild rice according to the package instructions. It typically takes about 40-45 minutes to cook. Drain any excess water and set the rice aside.

Step 2: Cook the Chicken

1. While the rice is cooking, heat 1 tablespoon of olive oil or butter in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add another tablespoon of olive oil or butter. Add the chopped onions and garlic and cook for 2-3 minutes until the onions are soft and translucent.
2. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms are tender and browned. Season with thyme, basil, salt, and pepper.

Step 4: Make the Roux

1. In a separate small saucepan, melt the 1/4 cup of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden brown and thickened.
2. Slowly whisk in 1 cup of the chicken broth to create a smooth mixture. This will help thicken the soup.

Step 5: Add Broth and Cream

1. Add the remaining 3 cups of chicken broth to the pot with the mushrooms and onions. Stir in the roux mixture to combine.
2. Pour in the heavy cream and stir until the soup is smooth and creamy.

Step 6: Add Chicken, Spinach, and Wild Rice

1. Return the cooked chicken to the pot, along with the cooked wild rice.
2. Stir in the chopped spinach and cook for another 3-4 minutes, just until the spinach wilts.

Step 7: Adjust Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
2. Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired.

Tips:

• Dairy-Free Option: Replace the heavy cream with coconut cream or a dairy-free cream substitute.
• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms or chickpeas for protein.
• Wild Rice: You can also use a wild rice blend for a mix of textures and flavors.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 45 minutes (while rice is cooking)
• Total Time: 1 hour

Nutritional Information (per serving, about 6 servings):

• Calories: ~450 kcal
• Protein: ~25g
• Fat: ~25g
• Carbohydrates: ~35g
• Fiber: ~3g

This Cream of Chicken and Mushroom Florentine with Wild Rice Soup is creamy, comforting, and packed with protein and greens, making it both a filling and nourishing meal. Perfect for cold days!