Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

2 T. butter

1 lb. mushrooms

1 T. butter

1 onion

2 carrots

2 stalks celery

2 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1 c. wild rice

1 1/2 c. chicken, cooked and diced

1 c. half-and-half

Salt and pepper to taste 

Slice the mushrooms, onion, carrots and celery.  Chop the garlic.

Melt 2 T. butter in a large sauté pan over medium-high heat.  Add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 15 minutes.  Then remove from the pan and set aside.

Melt 1 T. butter in the same pan.  Add the onions, carrots and celery and cook until tender, about 10 minutes.  Add the garlic and thyme and cook 1 minute more.

Add the chicken broth, while rice, diced chicken and the mushrooms.  Bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 30 minutes.

Add the half-and-half and stir to combine.  Cook over low heat until warmed, season with salt and pepper and serve.