A creamy mushroom soup is a great way to stay warm

Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a great addition to the wintertime soup rotation.

Every year as the weather turns colder, I like to try a new soup recipe.

This year I wanted something with the taste of mushrooms in a creamy sauce. I was looking for something that tasted great and had a warm and comfortable feel.

What I found was Creamy Wild Rice Chicken Soup with Roasted Mushrooms. It’s a soup you can mostly make in a slow cooker. The recipe online also gave instant pot and stove top instructions.

As I stated a few weeks ago, I’m not a fan of celery so I left that out of the recipe.

All the other ingredients in the recipe blend together for a warm autumn soup.

The recipe gives you the option of using spinach or kale and I used the spinach option, mainly because I like spinach more than kale.

Most of the ingredients go straight into the slow cooker.

The mushrooms, butter, garlic and rosemary are roasted on a baking sheet in the oven before it goes into the soup.

Roasting the garlic reminded me of something yummy I used to get when I went to the beach on vacation. Sadly, the Italian restaurant that made it is no longer open but the memory of a roasted garlic dip remains. This restaurant roasted an entire garlic and then smashed it at your table and mixed it with olive oil. It was a delicious dip to put bread in.

You do something similar to the garlic cloves roasted with the mushrooms before putting them into the soup. Mash them and mix them up with the mushrooms.

I also will admit that I glanced at the wrong line when adding the red pepper flakes and put too much in so mine was a little spicy. But other than that, everything turned out fine.

You can serve this soup with a nice fresh salad, a warm sandwich or some good tasting bread.

It was listed as an autumn soup. It could be a great thing to have after a large Thanksgiving dinner. In fact, maybe you could switch out the chicken for some leftover turkey in the soup and mix in some left over vegetables

For me, when it’s cold outside, soup is always a good idea and this recipe is one you could keep on hand through the end of fall and into the winter months.

It adds some great flavor to your dinner table.

Becca Owsley can be reached at 270-505-1416 bowsley@thenewsenterprise.com.

Becca Owsley can be reached at 270-505-1416 bowsley@thenewsenterprise.com.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.
Terms of Use. The complete terms of use policy can be found at the bottom of this page.