– 1 cup wild rice blend
– 4 cups chicken broth
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
-carrot (optional)
Directions:
1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the minced garlic and chopped onion, cooking for an additional 2-3 minutes until the onion becomes translucent.
3. Stir in the sliced mushrooms and cook for about 5 minutes, until the mushrooms soften.
4. Pour in the wild rice blend and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender.
5. Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to combine.
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