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 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
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
- In the same pot, melt 1 tablespoon of butter. Add onion, carrots, and celery; cook until tender, about 8–10 minutes.
- Add garlic and thyme; cook until fragrant, about 1 minute.
- Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 20–30 minutes.
- Stir in milk (or cream) and parmesan; cook until cheese is melted and well combined. Season with salt and pepper to taste.
Notes
Serve topped with extra parmesan or a dollop of sour cream. Garnish with fresh herbs or truffle oil. Optional: add greens like spinach or kale, or reserve some cooked chicken and mushrooms for texture.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free