Step 1

Melt half of the butter in a pan over medium-high heat. Add mushrooms and cook until about 10-15 minutes, or until all of their liquids have been cooked out.

Step 2

Melt the remaining butter in the same pan and add onions, carrots, and celery. Cook until tender, about 8-10 minutes.

Step 3

Mix in garlic and thyme and cook for 1 minute.

Step 4

Stir in broth, rice, and chicken. Bring to a boil then reduce heat, place a lid on the pan, and simmer until the rice is tender, about 20-30 minutes.

Step 5

Mix in milk and cheese and cook until the cheese has melted. Add salt and pepper to taste.

Step 6

Serve up hot with some bread or crackers!