Pour in the chicken broth, then add the wild rice, cooked chicken, and the cooked mushrooms. Bring the mixture to a boil before lowering the heat to let it simmer. Cover the pan and allow it to cook until the rice is tender, approximately 20-30 minutes.
Final touches include stirring in the milk and grated Parmesan cheese. Continue to cook, stirring occasionally, until the cheese has melted and the soup has thickened into a creamy consistency. Adjust the flavor with salt and pepper according to your taste preference.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6
