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
Instructions:
- 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