Creamy Mushroom Chicken and Wild Rice Soup

Ingredients :

• 4 tbsp butter Land O’Lakes Butter, pack of 4)
• 2 cups fresh mushrooms, sliced
• 1 small onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme 
• 6 cups chicken broth 
• 1 cup wild rice blend 
• 2 cups cooked chicken, shredded
• 1 cup milk
• 1 cup shredded cheddar cheese 
• Salt and pepper to taste

Instructions :

1. Sauté Mushrooms:
   Melt 2 tbsp butter in a Dutch oven  over medium heat. Cook mushrooms until golden (10 mins). Set aside.
2. Cook Veggies:
   Melt remaining butter. Add onion, carrots, celery; soften 8 mins. Stir in garlic and thyme until fragrant (1 min).
3. Simmer Soup:
   Pour in broth, wild rice, chicken, and mushrooms. Optional: Add rehydrated dried mushrooms + soaking liquid. Boil, then simmer 25 mins (rice tender).
4. Finish Creamy:
   Reduce heat. Stir in milk, cheddar, and miso (if using). Heat until cheese melts. Season with salt/pepper.