cream of mushroom

Warm and cozy instant pot chicken wild rice soup takes under an hour to make! It's cream, snug, and studded with celery, onions, mushrooms, and carrots. The perfect meal for chilly winter nights!

Instant Pot Chicken Wild Rice Soup

mirepoix (equal parts, chopped onion, carrots, and celery)

mushrooms, diced (see notes)

wild rice, rinsed (see notes)

chicken breasts

garlic, minced

thyme

Mrs. Dash's seasoning (see notes)

bay leaves

chicken broth

water

EACH salt AND pepper

butter

all-purpose flour

garlic powder (optional)

milk (or half and half)

INSTANT POT: Add all the ingredients listed under...

INSTANT POT: Add all the ingredients listed under the soup section into the instant pot, cover, and cook on manual (high pressure) for 35 minutes. During the last 5 minutes prepare the roux. Quick-release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.

ROUX: In a saucepan, melt the butter over medium...

ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.

CHICKEN WILD RICE SOUP: Stir the prepared roux into...

CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!

Ditch the can!  Make your own Cream of Mushroom soup from scratch!

Cream of Mushroom Soup From Scratch

mushrooms

salted butter

flour

half and half

2% milk

chicken stock (or vegetable stock, room temp or warm)

sage (julianned)

salt (to taste)

ground pepper (to taste)

Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot.  Add flour slowly, stirring constantly to create a roux.

Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly.  Add salt, pepper, and sage.

Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it&#039;s reached desired thickness.

Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms.  Sauté until almost all the moisture is cooked off.

Add soup to the mushrooms in sauté pan and mix well.  Slowly add chicken stock and mix well until combined.  Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.

Remove from heat and let cool.  Transfer to jars to store in fridge for up to 3 days.

Yields approximately 4-5 cups.

This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It&#039;s got a delicious cheese sauce with sour cream, broccoli, and juicy chicken.

Chicken Noodle Casserole

chicken (about 2 small chicken breasts)

Italian Seasoning

Garlic Salt

Pepper

olive oil

broccoli florets

dry Rotini

condensed cream of mushroom soup

sour cream (equal

milk (any kind)

cheddar cheese (shredded)

cheddar (shredded)

crispy onions

Preheat oven to 375 degrees.

Season the chicken with 1 tsp. Italian seasoning, 3/4 tsp. garlic salt, and 1/4 tsp. pepper.

Heat 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook for 3 minutes.

Toss the chicken and add the broccoli. Cook for 3-4 additional minutes, until the chicken is cooked through. Remove from heat.

Cook the rotini for 1 minute less than al dente, refer to package for cooking time.

Meanwhile, add the cream of mushroom soup, sour cream, milk, and 2 cups sharp white cheddar to the pot with the chicken &amp; broccoli. Stir to combine.

Drain the pasta and add it to the pot. Use a silicone spatula to gently mix until combined.

If the pot isn&#39;t oven safe, transfer to a lightly greased 9 x 13 inch casserole dish.

Top with 1 cup regular cheddar. Cover and bake for 25 minutes.

Remove cover and add crispy fried onions. Bake uncovered for 8 minutes. Serve with Garlic Bread with Cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972140/i8nh0FQSI.mp4

This cheesy chicken noodle casserole is made with a creamy mushroom sauce, chicken, cheese, and broccoli. A perfect make ahead meal for busy weeknights.

This Chicken a la King recipe is made from scratch with a creamy mushroom sauce, peas, pimentos, and juicy chicken. Serve this with rice, egg noodles, biscuits, or pastry!

Chicken a la King

¼ lbs. boneless skinless chicken breast (see notes)

salt/pepper (to taste)

dry white wine (see notes)

baby bella mushrooms (can sub white button)

onion

garlic (minced)

Worcestershire sauce

hot sauce (I use Franks hot sauce)

chicken bouillon cube

peas (I use frozen)

pimentos

½ teaspoon EACH: dried basil, parsley, thyme, onion powder, mustard powder

sage

pepper, paprika

In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings and set aside. Measure out remaining ingredients before beginning.

Prep Work

Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

Add the chicken and cook for 3 minutes per side, until a brown crust has developed. Remove from heat. The middle will still be uncooked.

Let the chicken rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking in the sauce, which will also add even more homecooked flavor to it.

Cook the Chicken

Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Add the mushrooms, onions, and garlic. Cook for 5-6 minutes, until softened.

Add the butter and flour and stir to combine. Cook for 2 minutes, stirring continuously.

Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the chicken bouillon.

Set heat to medium-high and bring to a boil, then reduce to a simmer. Add the chicken back and simmer, uncovered, for 10 minutes.

Add the peas and pimentos. Simmer uncovered for 5-10 more minutes, or until desired consistency is obtained. The longer it simmers, the thicker it will become.

Remove from heat and serve over egg noodles, pasta, rice, biscuits, or pastry.

Make the Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1701212719/jenthexxjbcr4bcevvwf.mp4

A mushroom lover&#39;s delight! This creamy soup is easy to make with simple ingredients and a luscious homemade cashew cream.

Vegan Mushroom Soup (Creamy, Oil-Free!)

lbs. mushrooms (24 oz.)

garlic

vegetable broth

Italian seasoning

Tbsp. fresh parsley, chopped

raw cashews

Tbsp. tamari

apple cider vinegar

Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak.

Dice onion. Clean mushrooms then slice. Set aside.

In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil method, adding more as needed.)

Meanwhile, mince garlic.

When onions are softened, add garlic and Italian seasoning. Stir and sauté 1 minute. Add mushrooms. Stir and sauté 3-4 minutes.

Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.

Meanwhile, make cashew cream: Drain and rinse soaked cashews. Add all cashew cream ingredients to a small blender. Blend for 20-30 seconds until smooth. Add to soup during the last few minutes of cook time.

Turn off heat and stir in fresh parsley. Salt and pepper to taste.

I just tried this recipe! Wow! What a hit and super easy. :) Definitely putting this in my weekly rotation.

This soup is delicious! I made it without any additions and it was perfect. I did use the corn starch. Next time I'll try the miso just to see if it works well that way. 5 stars!

This is so good. A recipe I will be sure to keep!! Putting corn starch in the cashew cream is brilliant!!

Excellent recipe, thank you. You do know that white button mushrooms have more flavor and vitamins than "baby bellas". BBs just look more flavorful.

Totally amazing! We cooked some wild rice separately then spooned it in our bowls before serving. A new favorite for sure!

SO good! We added the optional corn starch as well. This one's going in the rotation!

I added half a teaspoon of truffle oil and the taste just elevated to another level. Thank you!

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Instant Pot Chicken Wild Rice Soup

Cream of Mushroom Soup From Scratch

Chicken Noodle Casserole

Chicken a la King

Vegan Mushroom Soup (Creamy, Oil-Fr...

Top 5 cream of mushroom recipes from across the web

The most viewed cream of mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Wild Rice Soup

Cream of Mushroom Soup From Scratch

Chicken Noodle Casserole

Chicken a la King

Vegan Mushroom Soup (Creamy, Oil-Fr...

The most viewed cream of mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine