How do I clean mushrooms?

Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup diced onion, or 1/2 large onion; 1/2 cup diced carrot, or 1 large carrot; 1/2 cup diced celery, or two long stalks; 1/2 cup unsalted butter; 2 teaspoons minced garlic or 3/4 teaspoon garlic powder; 8 ounces mushrooms, sliced; 1 tablespoon salt, more to taste; 1 teaspoon black pepper, more to taste; 2 teaspoons Herbes de Provence; 1/2 cup flour; 6 cups chicken broth; 3 cups heavy whipping cream; 2-3 cups diced or shredded chicken; 3 cups of cooked wild rice (from 1 cup dry); 2 tablespoons fresh lemon juice; Optional garnish: minced parsley and lemon wedges

If you use the mushrooms for something like a stuffed mushroom appetizer, wipe them with a damp towel to remove dirt. However, if you're using them in a soup or slicing them down to cook in a recipe, a quick rinse won't hurt anything. Some worry the mushrooms will "soak up" the water and make cooking harder. I've never found this to be true. I either wash them in a soft fine strainer, shaking the basket while spraying them with water, or submerge them in a bowl of water for a few seconds, agitating the water and draining. After draining, I will put them on a towel to get any remaining moisture off the mushroom before slicing.

Creamy Chicken and Wild Rice Soup

Description

Experience the ultimate comfort food with Creamy Chicken and Wild Rice Soup. This homemade soup combines tender chicken, earthy wild rice, and a medley of vegetables in a velvety broth.

Ingredients

Units Scale

2 tablespoons olive oil
1 cup diced onion, or 1/2 large onion
1/2 cup diced carrot, or 1 large carrot
1/2 cup diced celery, or two long stalks
1/2 cup unsalted butter
2 teaspoons minced garlic or 3/4 teaspoon garlic powder
8 ounces mushrooms, sliced
1 tablespoon salt, more to taste
1 teaspoon black pepper, more to taste
2 teaspoons Herbes de Provence
1/2 cup flour
6 cups chicken broth
3 cups heavy whipping cream
2-3 cups diced or shredded chicken
3 cups of cooked wild rice (from 1 cup dry)
2 tablespoons fresh lemon juice
Optional garnish: minced parsley and lemon wedges

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Instructions

Warm a large pot on the stove over medium heat. Add 2 tablespoons of olive oil.
When the oil moves easily in the pan, add the onions, carrots, celery, and minced garlic. Cook and stir until the vegetables darken a little, about 5 minutes.
Next, add the butter. When the butter has melted, add the sliced mushrooms and seasonings. Stir and cook until the mushrooms have softened, then add the flour.
Stir the flour around the pan to incorporate with the butter. Continue to stir for 2-3 minutes, and then add the broth.
Bring the broth to a boil, stirring often. Once the broth is boiling, add the shredded chicken, cooked wild rice, heavy whipping cream and stir to incorporate.
Immediately turn the heat down to medium. Continue to heat until the soup simmers. Let it simmer for 5-10 minutes, and then stir in the lemon juice.
Serve in a bowl garnished with minced parsley and a lemon wedge.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stove-top
Cuisine: American