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
1. 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.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. 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.
5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
Servings: 4