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.