This mushroom, chicken, and wild rice soup is creamy, hearty, easy to make, and super fast if you pre-cook the chicken and rice! Make a ton and freeze it for later.
Melt the butter (2 tablespoons) in a large pot and sauté the onions over medium high heat, until softened and starting to brown.
Add the mushrooms (16 oz.), salt, and pepper; stir to coat, and sauté for 5-10 minutes (or until most of the liquid has evaporated). Don't stir too much to allow for the mushrooms to brown and really release their liquid and develop flavor.
Sprinkle the flour (1/4 cup) on the mushroom mixture and stir to coat. Add the broth (4 cups) and milk (2 cups), rice, and chicken.
Heat until thickened; about 10 minutes.
Notes
Adding salt: This recipe requires salt to taste. The amount of salt you need to add can vary quite a bit based on what kind of broth you use. For example, a homemade or low sodium chicken broth may need quite a bit of added salt, but a Better than Bouillon roasted chicken base may not require any added salt.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.