Creamy Mushroom Chicken and Wild Rice Soup

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Alice Herman

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 ½ cups chicken, cooked and diced or shredded

1 cup milk or cream

1 cup parmigiano reggiano (parmesan), grated

salt and pepper to taste

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