Directions:
- Cook the Mushrooms:
- Melt 2 tablespoons of butter in a pan over medium-high heat.
- Add the sliced mushrooms and cook until they release their liquids and the liquid has evaporated, about 10-15 minutes.
- Set the mushrooms aside.
- Cook the Vegetables:
- Melt 1 tablespoon of butter in the same pan.
- Add the diced onion, carrots, and celery, and cook until tender, about 8-10 minutes.
- Add Garlic and Thyme:
- Mix in the chopped garlic and thyme, and cook until fragrant, about a minute.
- Combine Ingredients:
- Add the chicken broth, wild rice, cooked chicken, and sautéed mushrooms to the pan.
- Bring the mixture to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Finish the Soup:
- Stir in the milk or cream and the grated Parmesan cheese.
- Cook until the cheese has melted, then season with salt and pepper to taste.