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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 (or a blend of rice including wild rice)
1 ½ cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup Parmigiano Reggiano (Parmesan), grated
Salt and pepper to taste
Instructions:
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Begin by melting 2 tablespoons of butter in a pan over medium-high heat. Once hot, add the sliced mushrooms and sauté until they have released their moisture and the liquid has evaporated, about 10-15 minutes. Remove the mushrooms and set them aside.
In the same pan, melt an additional tablespoon of butter. Toss in the diced onions, carrots, and celery, and cook until they are tender and the onions are translucent, roughly 8-10 minutes.
Stir in the garlic and thyme, letting them cook until they become aromatic, which should take about a minute.
Pour in the chicken broth, then add the wild rice, cooked chicken, and the cooked mushrooms. Bring the mixture to a boil before lowering the heat to let it simmer. Cover the pan and allow it to cook until the rice is tender, approximately 20-30 minutes.
Final touches include stirring in the milk and grated Parmesan cheese. Continue to cook, stirring occasionally, until the cheese has melted and the soup has thickened into a creamy consistency. Adjust the flavor with salt and pepper according to your taste preference.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6
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