Creamy Wild Rice Chicken Soup with Roasted Mushrooms.

Chop the carrots, celery, and shallots

Zest the lemon and smash the garlic cloves

In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper, then add 1/2 cup water

Cover and cook on low for 5-6 hours or on high for 2-3 hours

Shred the chicken with 2 forks

Stir in the cream, parmesan, and spinach, then cook until warmed through

Stir in the parsley; if the soup is thick, add an additional 1/2 cup water

Preheat the oven to 425 degrees F

On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper

Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp

Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup

Divide the soup among bowls and top with rosemary and additional parmesan

In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper

Cover and cook on high pressure for 15 minutes, then quick release the steam

Switch the instant pot to sauté and shred the chicken with 2 forks

Stir in the cream, parmesan, and spinach, then cook until warmed through

Stir in the parsley

Preheat the oven to 425 degrees F

On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper

Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp

Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup

Divide the soup among bowls and top with rosemary and additional parmesan

In a large soup pot, melt 2 tablespoons butter

Add the carrots, celery, shallots, and a pinch each of salt and pepper, and cook until fragrant and caramelized

Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper

Bring to a boil over high heat, then cover, reduce heat to low, and cook until the rice is tender

Shred the chicken with 2 forks

Stir in the cream, parmesan, and spinach, then cook over medium heat until warmed through

Stir in the parsley

Preheat the oven to 425 degrees F

On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper

Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp

Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup

Divide the soup among bowls and top with rosemary and additional parmesan