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