Ingredients :
- – 4 tablespoons butter (divided)
- – 2 cups fresh mushrooms, sliced
- – 1 small onion, finely chopped
- – 2 medium carrots, diced
- – 2 celery stalks, chopped
- – 3 garlic cloves, minced
- – 1 teaspoon dried thyme
- – 6 cups chicken broth
- – 1 cup rice (any type, based on preference)
- – 2 cups cooked chicken, shredded or diced
- – 1 cup milk
- – 1 cup shredded cheddar cheese
- – Salt and pepper to taste
Optional for extra flavor:
- – 1 ounce dried mushrooms
- – 1 cup boiling water
- – 2 tablespoons white miso paste
Instructions :
- Cook the Mushrooms:
– Melt 2 tablespoons of butter in a pan over medium-high heat.
– Add the mushrooms and cook until they release their liquids and the liquid evaporates (about 10-15 minutes).
– Set aside.
- Cook the Vegetables:
– In the same pan, melt the remaining butter.
– Add the onion, carrots, and celery. Cook until tender (about 8-10 minutes).
- Add Garlic and Thyme:
– Mix in the garlic and thyme. Cook for about 1 minute until fragrant.
- Prepare the Soup:
– Add the chicken broth, rice, chicken, and cooked mushrooms to the pan.
– Bring to a boil, then reduce the heat to low. Cover and let it simmer until the rice is tender (about 20-30 minutes or as per rice package instructions).
- Add Milk and Cheese:
– Stir in the milk and shredded cheese. Cook until the cheese melts completely.
– Season with salt and pepper to taste.
- Notes:
– If using dried mushrooms, soak them in boiling water for 20 minutes, then chop and add with the garlic.
– Add the soaking water to the soup with the broth for a more intense mushroom flavor.
– For an extra umami kick, mix in miso paste in the final step before seasoning.
