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  • 4 Tbsp. butterSavory Wild Rice and Mushroom Soup
  • 1 yellow onion, chopped fine
  • 2 cloves garlic, diced
  • 1 1/2  lb. fresh mushrooms, sliced
  • ¼ cup dry white wine
  • 32 oz. chicken stock
  • herbs of choice
  • 1 1/2 cups cooked chicken, cut into bite sized pieces
  • heavy cream
  • salt and pepper to taste 


In a Dutch oven, melt butter; add onion, garlic and mushrooms and sauté until tender. Add wine & increase heat. Cook until reduced by half then add the chicken stock, herbs and cooked chicken, bring to a boil, reduce heat and simmer for 10 minutes or so. Add the wild rice & cream and simmer over low heat until thoroughly heated and flavors have blended. Season to taste with salt and pepper and serve wth crusty bread.