Step 1: Prepare the Ingredients

1. Wash and chop: Rinse the wild rice and drain well. Dice the chicken, slice the mushrooms, and chop the vegetables (onions, celery, and carrots).
2. Grate the parmesan: Freshly grate the parmesan for maximum flavor.

Step 2: Sauté the Aromatics

1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
2. Add the garlic, onion, celery, and carrots. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 3: Cook the Chicken

1. Push the sautéed vegetables to one side of the pot.
2. Add the diced chicken to the cleared area and season with salt, pepper, and paprika. Cook until the chicken is lightly browned and no longer pink (about 6-8 minutes).

Step 4: Sauté the Mushrooms

1. Add the mushrooms to the pot and stir to combine with the chicken and vegetables.
2. Cook for 3–4 minutes until the mushrooms release their moisture and soften.

Step 5: Build the Soup Base

1. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
2. Stir in the rinsed wild rice, ensuring it is fully submerged in the broth.

Step 6: Simmer the Soup

1. Bring the mixture to a gentle boil, then reduce the heat to low.
2. Cover the pot and let it simmer for 40-45 minutes, stirring occasionally, until the rice is tender and cooked through.

Step 7: Add the Creamy Components

1. Stir in the heavy cream and grated parmesan cheese, allowing them to melt and incorporate into the soup.
2. Add a pinch of nutmeg (optional) and adjust the seasoning with additional salt and pepper, if needed.

Step 8: Serve and Garnish

1. Ladle the soup into bowls while hot.
2. Garnish with freshly chopped parsley and a sprinkle of extra parmesan cheese.