1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the minced garlic and chopped onion, cooking for an additional 2-3 minutes until the onion becomes translucent.
3. Stir in the sliced mushrooms and cook for about 5 minutes, until the mushrooms soften.
4. Pour in the wild rice blend and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender.
5. Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to combine.
6. Serve the soup hot, garnished with chopped fresh parsley.
This creamy and flavorful soup takes around 1 hour and 5 minutes to prepare, with a prep time of 15 minutes and cooking time of 50 minutes. Each serving contains approximately 380 calories, and the recipe serves 4
