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 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:
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.
In the same pan, add another tablespoon of butter, the onions, carrots, and celery, and cook until tender,
about 8-10 minutes.
Stir in the garlic and thyme and cook until fragrant, about 1 minute.
Add the broth, wild rice, cooked chicken, and the cooked mushrooms. Bring to a boil, then reduce heat
and simmer, covered, until the rice is tender, about 20-30 minutes.
Mix in the milk or cream and parmesan cheese, and cook until the cheese has melted. Season with salt
and pepper to taste.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes | Kcal: 350 kcal | Servings: 6
servings