Creamy Mushroom Chicken & Wild Rice Soup

INGREDIENTS:

2 tablespoons butter

1 medium onion, finely chopped

2 garlic cloves, minced

2 cups mushrooms, sliced (button, cremini, or your favorite variety)

1 pound cooked chicken, shredded or cubed

3/4 cup wild rice, uncooked

4 cups chicken broth

1 cup heavy cream

1 cup milk

2 tablespoons all-purpose flour (for thickening)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

DIRECTIONS:

Step 1: Sauté the Aromatics and Mushrooms

In a large pot, melt the butter over medium heat.

Add the onion and garlic, cooking for 2-3 minutes until softened.

Stir in the mushrooms and cook until they release their liquid and are tender, about 5 minutes.

Step 2: Add Broth, Rice, and Spices

Add the wild rice, chicken broth, thyme, parsley, salt, and pepper to the pot.

Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.

Step 3: Incorporate the Chicken

Stir in the cooked chicken and let it warm through for 5 minutes.

Step 4: Create the Creamy Base

In a small bowl, whisk together the flour, heavy cream, and milk until smooth.

Slowly add this mixture to the soup, stirring constantly to avoid lumps …