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
Instructions
Melt 2 tablespoons 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. Set aside.
Melt 1 tablespoon butter in the pan, add the onions, carrots, and celery, and cook until tender, about 8-10 minutes.
Mix in the garlic and thyme, and cook until fragrant, about a minute.
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.
Mix in the milk and cheese, and cook until the cheese has melted. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320 Kcal