Creamy Mushroom Chicken and Wild Rice Soup

Instructions

1. 1
   Heat butter and olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 4-5 minutes until softened.
2. 2
   Add mushrooms and cook for 5-6 minutes until golden and most liquid has evaporated. Stir in garlic and cook for 1 minute.
3. 3
   Sprinkle in thyme, parsley, salt, and pepper. Add wild rice and stir to coat in seasonings.
4. 4
   Pour in chicken broth and bring to a simmer. Add diced chicken breast, reduce heat, cover, and cook for 30-35 minutes, until rice is just tender.
5. 5
   In a small bowl, whisk flour and water until smooth. Slowly stir slurry into the soup; simmer 2-3 minutes until slightly thickened.
6. 6
   Stir in heavy cream and warm through for 2 minutes (do not boil). Taste and adjust salt and pepper as needed. Serve hot, garnished with parsley.