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Export 19 ingredients for grocery delivery
Step 1
In a large pot or dutch oven, melt the butter over medium heat. Add the carrots, celery, shallots, and mushrooms, and sprinkle with salt and pepper. Cook for 2-3 minutes, until fragrant. Add the garlic and cook for another 2 minutes.
Step 2
Stir in the broth, chicken, thyme, sage, and wild rice, and season with salt and pepper.
Step 3
Bring to a boil over high heat. Once boiling, reduce the heat to low and cover. Cook 40-50 minutes or until the rice is tender and the chicken can be shredded with a fork.
Step 4
Shred the chicken with two forks. Stir in the cream and cook over medium heat until warmed through, about 10 minutes.
Step 5
Meanwhile make the parmesan toast. Preheat the oven to 425 degrees F.
Step 6
Melt the butter and stir in the herbs. Using a pastry brush, brush the butter mixture onto the slices of bread.
Step 7
Lay the slices of bread on a baking sheet and sprinkle with parmesan cheese. Bake for 10-15 minutes or until toasted.
Step 8
Once ready to serve the soup, stir in the parsley, sprinkle with parmesan cheese and a piece of parmesan herb toast.
Step 9
After cooling, keep the soup in an airtight container for 4 days. When reheating, add some broth as the rice will soak up some of the liquid.
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