Ingredients 

• 2 tbsp butter
• 1 pound mushrooms, sliced
• 1 tbsp butter
• 1 sweet onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, chopped
• 1 tsp thyme, chopped
• 6 cups chicken stock
• 1 cup wild rice
• 1 1/2 cups chicken, cooked and diced
• 1 cup heavy cream
• 1 cup parmigiano reggiano, shredded
• Salt & pepper to taste
• Parsley, for garnish

Instructions

1. Melt 2 tbsp of butter in a pan over medium heat, add the mushrooms, and cook until the mushroom liquid has evaporated, about 10-15 minutes. Set aside.
2. Melt 1 tbsp of butter in same pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook until fragrant, about 1 minute.
4. Add the broth, rice, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
5. Stir in the cream, add the parmigiano and season with salt and pepper to taste.
6. Garnish with parsley, serve, and enjoy!