Lemon, Basil, and Mushroom Soup


Test Kitchen-Approved

Serves: 6 to 8

Ingredients

  • 8 cups chicken stock, divided
  • 1/2 cup wild rice
  • 1/4 cup basmati rice
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, cut in a small dice
  • 1/4 teaspoon salt, plus more to taste
  • 2 stalks celery, cut in a small dice
  • 2 carrots, sliced
  • 1 pound button mushrooms, cleaned and diced
  • 4 cloves garlic, minced or pressed
  • 12 ounces cream cheese, room temperature
  • 1/2 cup minced fresh basil (or 1 tablespoon dried)
  • 2 teaspoons fresh thyme
  • 2 cups cooked, diced or shredded chicken (optional)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper
In This Recipe

Directions

  1. In a medium saucepan, combine 3 cups of the chicken stock with the wild rice and basmati rice. Cover and bring to a boil, and then let simmer for 30 minutes (the rice may be a bit undercooked, but you will be adding it to the soup later). Remove pan from the heat and set aside.
  2. In a large stock pot, melt the butter and add the onions and 1/4 teaspoon salt. Sauté the onions for 2 to 3 minutes. Add the celery and carrots and continue to cook until the vegetables begin to soften, 3 to 4 minutes more. Add the mushrooms and continue cooking for another 2 to 3 minutes. Add the garlic and cook for 30 more seconds. Add the cooked rice and any leftover liquid to the stockpot. Add the remaining 5 cups of chicken stock and bring to a boil. Reduce the heat and let simmer while you prepare the cream cheese.
  3. Place the cream cheese in a separate bowl along with the basil and thyme. Using an immersion blender, blend the cream cheese and herbs together. Slowly add two cups of the simmered stock to the bowl (try to get only the stock, but a few vegetables and a bit of rice is fine) and blend until everything is combined and very smooth. (You can also do this using an blender or food processor if you do not have an immersion blender). Add the cream cheese mixture back to the soup. Add the chicken if using, and heat the soup through.
  4. Take the soup off the heat and add the lemon juice and black pepper. Taste soup and add more salt if needed.

More Great Recipes:
Soup|Basil|Carrot|Celery|Cream Cheese|Grains|Lemon|Lemon Juice|Mushroom|Thyme|Vegetable|Spring

Reviews (7) Questions (0)

7 Reviews

Magikastle October 3, 2015
Pure heaven!! Brothy yet creamy. Like summer moving in to fall...a perfect autumn soup! I used the crisped chicken skin from the rotisserie chicken as a little topper at the end. Also put about a half of a lemon worth of zest to really pop the lemon flavor. This soup is masterful.
 
kimberly August 3, 2015
this recipe sounds enticing, but the cream cheese makes me a little nervous (especially because of the quantity!). what kind of flavor does it add to the soup? and could i simply add less cream cheese?
 
Burchie October 21, 2015
The first I made this I did the full 12 oz of cream cheese. The second time I reduced it to 8 oz and it was slightly less creamy but had the same delicious flavor. I am sure you can reduce the amount you add by even more - it will probably be a little more brothy.
 
Tana April 23, 2015
Made this tonight... Loved it!!! My husband even enjoyed it!! (That is a challenge at times with soups!!) Thank you Sarah for this wonderful recipe!!
 
Melisa A. April 15, 2015
Love this! Any suggestions for translating this in to a vegetarian recipe? (Vegetarian all veggies, no tofu/soy)<br />Thanks!
 
Author Comment
sarah K. April 15, 2015
You can just omit the chicken (I often make it without it, it tastes great with just the veggies) and then substitute vegetable stock for chicken. It will taste delicious! :)
 
Melisa A. April 22, 2015
thank you!<br />