Scale

2 tablespoons olive oil or butter

1 medium onion, finely chopped

2–3 garlic cloves, minced

8 oz (225g) mushrooms, sliced (button or cremini)

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

Salt and pepper, to taste

6 cups chicken broth

1 cup cooked shredded chicken (rotisserie works well)

½ cup wild rice (uncooked)

1 cup heavy cream (or half-and-half for lighter version)

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Sauté aromatics and mushrooms:
In a large pot, heat olive oil or butter over medium heat. Add onions, garlic, carrots, and celery. Cook 3-4 minutes until softened. Add mushrooms and cook another 5 minutes until lightly browned.
Season and add broth:
Stir in thyme, salt, and pepper. Pour in chicken broth and bring to a boil.
Cook wild rice:
Add wild rice, reduce heat to a simmer, cover, and cook 35-40 minutes, until rice is tender.
Add chicken and cream:
Stir in cooked chicken and heavy cream. Simmer for 5 more minutes until heated through.
Finish with Parmesan:
Remove from heat, stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning.
Serve:
Ladle soup into bowls and garnish with chopped fresh parsley and extra Parmesan if desired.

Chicken options: Use leftover roasted chicken for convenience.

Rice options: If you want faster cooking, pre-cooked wild rice or a wild rice blend works well.

Creamy tips: For a lighter version, use half-and-half or whole milk; add a teaspoon of cornstarch if needed to thicken.

Make ahead: Soup tastes even better the next day as flavors meld.