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1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook
until the mushrooms have released their liquids and the liquid has evaporated,
about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,
about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and
simmer, covered, until the rice is tender, about 20-30 minutes.
5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning
with salt and pepper to taste.
