Creamy Chicken Wild Rice Soup

Cook the wild rice according to package instructions and set aside

Melt 2 tablespoons butter in a large dutch oven over medium-high heat

Add sliced mushrooms and cook until golden brown

Transfer mushrooms to a plate

Add remaining 2 tablespoons butter to the pot, then sauté onions, carrots, and celery until softened

Add minced garlic and cook until fragrant

Sprinkle salt, black pepper, thyme, rosemary, sage, and marjoram over the vegetables

Add flour and stir well, cooking for 1 minute to eliminate the raw flour taste

Return about 2/3 of the cooked mushrooms to the pot, reserving the remaining 1/3 for garnish

Add shredded or cubed chicken to the pot

Pour in chicken stock, whole milk, and half and half and stir well

Bring to a boil over high heat, then reduce heat to low, cover, and simmer

Add cooked wild rice and stir to combine

Squeeze in lemon juice, then taste and adjust seasoning with additional salt and pepper if needed

Remove bay leaf

Serve hot, topped with the reserved cooked mushrooms and accompanied by toasted crusty bread