Ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter (for vegetables)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
6 cups chicken broth
1 cup wild rice (or a wild rice blend)
1 1/2 cups cooked chicken, diced or shredded
1 cup milk or cream
1 cup grated Parmesan (Parmigiano Reggiano)
Salt and pepper to taste
Preparation
Cook the Mushrooms:
In a large pan, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and sauté for 10-15 minutes, until they release their liquid and it evaporates. Set aside.
Cook the Vegetables:
In the same pan, melt 1 tablespoon of butter.
Add the diced onion, carrots, and celery. Cook until soft and tender, about 8-10 minutes.
Add Garlic and Herbs:
Stir in the minced garlic and thyme. Cook for 1 minute, until fragrant.
Combine Soup Ingredients:
Add chicken broth, wild rice, chicken, and the cooked mushrooms to the pot.
Bring the mixture to a boil, then reduce heat and cover. Simmer for 20-30 minutes until the rice is tender.
Finish with Creaminess:
Stir in the milk or cream and grated Parmesan cheese.
Cook on low heat, stirring occasionally, until the cheese has melted and the soup is creamy.
Season with salt and pepper to taste.
Serve and Enjoy!
Ladle the soup into bowls and serve hot.
Estimated Nutrition Info (per serving, based on 6 servings):
Calories: 350-400 kcal
Protein: 20-25 g
Fat: 20-24 g
Saturated Fat: 10-12 g
Carbohydrates: 28-32 g
Fiber: 2-4 g
Sugars: 5-6 g
Sodium: 900-1100 mg
Calcium: ~250 mg
The use of milk or cream and Parmesan contributes to the creamy texture, while the mushrooms, wild rice, and chicken provide a nice balance of protein and hearty flavor