Mushroom & Chicken Soup

 Mushroom & Chicken Soup

ingredients

2 tablespoons butter

500g 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 rice

1 1/2 cups chicken, cooked and diced or shredded

1 cup milk or cream

1 cup parmesan cheese, grated

salt and pepper to taste

directions

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.

Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

Mix in the garlic and thyme and cook until fragrant, about a minute.

Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.

Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.