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

1 cup wild rice (or a blend of rice including wild

rice)

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

1 cup milk or cream

1 cup parmigiana oregano (Parmesan), grated

salt and pepper to taste

1. 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.

2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,

about 8-10 minutes.

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

4. 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.

5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning

with salt and pepper to taste.