CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6

Satisfaction in one bowl! You will surely crave for this meal all the time. I usually serve this on weekends where everyone is around. Give this one a try and enjoy!

Ingredients:

2 tablespoons butter

1-pound mushrooms, sliced

1 tablespoon butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

6 cups chicken 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

Directions:

Step 1: Place a pan on the stove and turn the heat to medium-high.

Step 2: Add butter and allow it to melt.

Step 3: Add the mushrooms and cook for 10 to 15 minutes or until dried. Set aside.

Step 4: Add more butter and allow it to melt. Add the carrots, celery, and onions. Cook for 8 to 10 minutes or until everything is tender.

Step 5: Add the thyme and garlic. Stir for 1 minute or until the garlic is aromatic.

Step 6: Add the broth, rice, and mushrooms. Allow the mixture to boil.

Step 7: Simmer for 20 to 30 minutes or until the rice is soft.

Step 8: Add the milk cheese. Stir until well mixed and cook until the cheese has melted completely.

Step 9: Season with salt and pepper to taste.

Step 10: Remove from the heat and spoon into serving plates or bowls.

Step 11: Serve warm and enjoy!

Notes:

In cooking the rice, follow the instructions written on the package.

Soak the mushrooms for 20 minutes in hot water for more flavour.

You can season with miso paste as well.

Nutrition Facts:

Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g