Creamy Mushroom Chicken and Rice Soup

Ingredients

• 3 tablespoons Food Club Butter
• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 can Food Club Green Beans
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 6 cups Food Club Chicken Broth
• 1 cup Fresh Harvest Rice
• 1 1/2 cups Brookshire Brothers Rotisserie Chicken, shredded
• 1 cup Fresh Harvest Milk
• 1 cup Food Club Shredded Parmesan Cheese
• Food Club Salt and Ground Black Pepper, to taste

Directions

1. Melt 2 tablespoons of butter in a pan over medium-high heat. Add mushrooms, cooking until soft and any liquid from mushrooms has evaporated, 10-15 minutes. Set aside.
2. Melt remaining 1 tablespoon butter in the same pan. Cook onions, carrots, and celery until tender, 8-10 minutes.
3. Add green beans, cook until warmed through. Stir in garlic and thyme until fragrant. 
4. Add broth, rice, chicken, and mushrooms. Bring to a boil, then reduce to a simmer. Cover until rice is cooked through, 20-30 minutes.
5. Add milk and cheese. Stir until cheese has melted. Season how you'd like with salt and pepper, and enjoy!