Mushroom Chicken and Wild Rice Soup

Ingredients: 
2 tbsp butter
16oz sliced mushrooms
1 tbsp butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 tbsp Minced Garlic
1/2 tbsp Thyme
1/2 tbsp Veggie Pepper 
1 tsp All Purpose Seasoning 
6 cups Chicken Broth
1 (4.3oz) box wild rice 
3 chicken breasts, cooked and diced or shredded
1 cup milk or cream
1 cup grated Parmesan 
salt and pepper to taste

Directions: 
​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.
Melt the butter in the pan, add the onions, carrots, and celery and cook until tender, about 8-10 minutes.
Mix in the garlic and thyme and cook until fragrant, about a minute.
Add the broth, rice, chicken, remaining seasonings, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

​Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.