Creamy Mushroom Chicken and Wild Rice Soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Mushrooms

  White, raw

  1 lb or 453g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Wild rice

  Raw

  1 cup or 160g

• Chicken

  Thin Sliced - Spartan

  150g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Splendido Parmigiano Reggiano

  President's Choice

  1 cup or 91g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
6. (source: https://www.closetcooking.com/creamy-mushroom-chicken-and-wild-rice/)

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