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Creamy Chicken and Rice Soup


1 pound boneless, skinless chicken
1/2 small onion, chopped
2 tablespoons butter
1 can (15 oz.) chicken broth (or about 2 cups water and 2 bouillon cubes)
1 pkg. (6 oz.) long grain and wild rice mix (fast cooking)
1 can (7 oz.) mushrooms, drained
1 cup frozen mixed vegetables
4 cups milk
1/2 cup parmesan cheese, grated
parsley (for garnish)

Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent. Add a couple tablespoons of water to prevent scorching. Add broth, rice, mushrooms, and vegetables. Bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Stir in milk, salt, and pepper to taste. Bring back to a boil and simmer 5 minutes.
(*See note below) To serve, sprinkle with cheese and add a sprig of parsley.

*NOTE-Soup may be thickened by stirring two tablespoons flour or cornstarch into a third cup milk, then add to the soup. Stir and bring to a boil, then simmer three to five minutes.

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