1-Getting started with this creamy chicken mushroom wild rice soup is as easy as following a few simple steps that work for different cooking methods. Begin by preparing your ingredients: rinse the wild rice and cook it as per package instructions, which takes about 45 minutes, while chopping the vegetables and chicken. This sets the stage for a smooth cooking process that fits into any schedule.

2-In a large pot, heat the unsalted butter over medium heat and sauté the shallots, carrots, celery, and chicken until the chicken is cooked through, about 5-7 minutes. Then, add the wild rice, chicken broth, fresh thyme, and crushed red pepper, bringing everything to a boil. For the mushrooms, combine them with 6 tablespoons butter, 4 cloves garlic, 2 sprigs fresh rosemary, zest from 1 lemon, salt, and pepper on a baking sheet and roast at 425 degrees F for 25-30 minutes until golden.

3-Once the soup simmers for 35-45 minutes until the rice is tender, stir in the heavy cream, grated parmesan cheese, fresh spinach, and fresh parsley. Mash the roasted garlic and mix in the mushrooms and their juices for that extra burst of flavor. This method, which can also be adapted for a slow cooker or instant pot, ensures a creamy, delicious result every time, perfect for travelers or newlyweds looking for quick meals.