Creamy Mushroom, Chicken, and Wild Rice Soup

Ingredients

• 3 tablespoons butter, divided

• 1 pound mushrooms, sliced

• 1 onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 2 cloves garlic, chopped

• 1 teaspoon thyme, chopped

• 6 cups Hale Bone 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

  1. Melt 2 TBSP butter in a pan over medium-high heat. Add mushrooms and cook until the mushrooms have released their liquid and all liquid has evaporated, about 10-15 minutes. Set aside.
  2. Melt remaining 1 TBSP butter in pan. Add onions, carrots, and celery. Cook until tender, about 8-10 minutes.
  3. Mix in the garlic and thyme. Cook until fragrant, about one minute.
  4. Add bone broth, rice, chicken, and mushrooms. Bring to a boil, reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
  5. Mix in the milk and cheese, continue to cook until the cheese has melted. Season with salt and pepper to taste.