@its_a_sweet_life_arizona: INGREDIENTS 2 tablespoons unsalted butter 1 pound mushrooms, sliced 1 tablespoon unsalted butter (extra) 1 medium onion, finely diced 2 medium carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 6 cups chicken broth 1 cup wild rice (or a blend with wild rice) 1 ½ cups cooked chicken, diced or shredded 1 cup whole milk or heavy cream 1 cup grated parmesan cheese Salt and pepper to taste INSTRUCTIONS Sauté the Mushrooms: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside. Cook the Veggies: In the same pot, melt the remaining 1 tablespoon of butter. Add diced onion, carrots, and celery. Sauté until the vegetables are softened, around 8-10 minutes. Add Garlic and Thyme: Stir in the minced garlic and chopped thyme. Cook until fragrant, about 1 minute. Combine Broth, Rice, and Chicken: Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 20-30 minutes, or until the rice is tender. Add Cream and Cheese: Stir in the milk or cream and grated parmesan cheese. Continue to simmer until the cheese is fully melted and the soup is creamy. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve & Enjoy!🌺

It’s A Sweet Life AZ🌵

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Sunday 26 October 2025 18:44:54 GMT