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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

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  • 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.

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