Categories: Soup

Ingredients

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 6 cups chicken broth
• 1 cup wild rice blend
• 1 1/2 cups chicken, cooked and diced or shredded
• 1 cup milk or cream
• 1 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste

Directions

1. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.

2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

3. Mix in the garlic and thyme and cook until fragrant, about a minute.

4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer until the rice is tender, about 20-30 minutes.

5. Milx in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

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