Creamy Mushroom & Chicken Soup




10-15 Min


40 Min


1 cup of Maxigenes Full Cream Milk Powder, premade

2 Tbsp butter + 1 Tbsp

450g mushrooms, sliced

1 onion

2 carrots, diced

2 stalks of celery, diced

2 garlic cloves, finely chopped

6 cups chicken broth

1 cup wild rice blend

1 cup parmesan, grated

1 Tsp thyme


  1. Melt the 2 tablespoons of butter in a large pan over medium heat, add the mushrooms, cooking for about 10-15 minutes. Set aside.
  2. Melt the 1 tablespoon of butter in the pan and add the onions, carrots and celery and cook until tender.
  3. Mix in the garlic and thyme, cooking for about a minute.
  4. Add the chicken broth, rice, chicken and the mushrooms, bringing to a boil.
  5. Reduce heat and let it simmer until rice is tender, about 20-30 minutes
  6. The cooking time may vary depending on the type of rice used, refer to rice packet.
  7. Mix in the milk and cheese, cooking until the cheese has melted. Season and serve.