Creamy Mushroom Chicken and Wild Rice Soup

Instructions:

1. 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.
2. 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.
3. Add Garlic and Herbs:
   • Stir in the minced garlic and thyme. Cook for 1 minute, until fragrant.
4. 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.
5. 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.
6. Serve and Enjoy!
   • Ladle the soup into bowls and serve hot.