📋 Ingredients:
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter (extra for sautéing)
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 wild rice blend)
1½ cups cooked chicken, diced or shredded
1 cup milk or cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
👩🍳 Directions:
1️⃣ Melt 2 tablespoons of butter in a large pan over medium-high heat. Add mushrooms and cook for 10–15 minutes until they release their moisture and become golden. Remove and set aside.
2️⃣ In the same pan, melt the remaining butter. Add onions, carrots, and celery, and cook for 8–10 minutes until tender.
3️⃣ Stir in garlic and thyme; cook for 1 minute until fragrant.
4️⃣ Pour in the chicken broth, then add rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce heat and simmer covered for 20–30 minutes, until rice is tender.
5️⃣ Stir in milk and Parmesan cheese, mixing until creamy and smooth. Season with salt and pepper to taste.
6️⃣ Serve warm, garnished with chopped parsley.
⏱ Preparation time: 15 minutes
⏱ Cooking time: 35 minutes
⏱ Total time: 50 minutes
🔥 Calories: ~480 kcal per serving
🍽 Servings: 6