Creamy Mushroom Chicken And Wild Rice Soup

Creamy Mushroom Chicken And Wild Rice Soup

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

  • Melt the butter in a pan over medium-high heat, add the mushrooms and onion 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.

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