Mushroom, Chicken, and Rice soup

This delicious soup is all things creamy and wonderful. It is perfect for cooler temps and will warm both your body and your soul! This has been approved by my husband and children. I serve this with warmed flat bread.

Mushroom, Chicken, and Rice Soup

Ingredients:

2 Tablespoons organic olive oil

1 Pound organic sliced mushrooms

1 Tablespoon organic olive oil

1 Organic onion, diced

2 Organic carrots, diced

2 Stalks of organic celery, chopped

1 Teaspoon fresh organic thyme, chopped

6 Cups organic chicken broth

1 Cup brown rice

1 1/2 Cups chicken, cooked and diced

1 Cup milk or cream

1 Cup organic parmesan cheese, grated

Kosher salt and pepper to taste

Instructions:

1. Heat olive oil in pan over medium high heat, add mushrooms and cook until mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.

2. Heat olive oil in pan, add onions, carrots, and celery, and cook until tender, about 8-10 minutes.

3. Add garlic and thyme and cook until fragrant, about one minute.

4. Add broth, rice, chicken, and mushrooms. Bring to a boil and reduce the heat to a simmer. Cover until rice is tender, about 20-30 minutes. 

5. Mix in cream or milk and cheese and cook until chees has melted before seasoning with salt and pepper.