Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes Chicken and Mushroom Wild Rice Soup 4.7 (939) 752 Reviews 61 Photos A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well. Submitted by Sue Updated on March 20, 2025 Save Rate Print Share Add Photo 61 61 61 61 Prep Time: 20 mins Cook Time: 2 hrs 10 mins Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ½ cup butter 1 finely chopped onion ½ cup chopped celery ½ cup sliced carrots ½ pound fresh sliced mushrooms ¾ cup all-purpose flour 6 cups chicken broth 2 cups cooked wild rice 1 pound boneless skinless chicken breasts, cooked and cubed ½ teaspoon salt ½ teaspoon curry powder ½ teaspoon mustard powder ½ teaspoon dried parsley ½ teaspoon ground black pepper 1 cup slivered almonds 3 tablespoons dry sherry 2 cups half-and-half Directions Gather the ingredients. Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well. Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry. Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.) Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen Enjoy! Hannah Hufham / Food Styling: Emily Nabors Hall / Prop Styling: Claire Spollen I Made It Print 1,476 home cooks made it! Nutrition Facts (per serving) 529 Calories 32g Fat 29g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 529 % Daily Value * Total Fat 32g 41% Saturated Fat 14g 70% Cholesterol 97mg 32% Sodium 1514mg 66% Total Carbohydrate 29g 10% Dietary Fiber 4g 13% Total Sugars 3g Protein 33g 65% Vitamin C 3mg 3% Calcium 135mg 10% Iron 3mg 17% Potassium 819mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.