Creamy Chicken Wild Rice Soup
Melt butter in a large pot over medium heat. Add celery, carrots, onion, and mushroom. Season with salt and pepper to taste. Cook until tender for 10-15 minutes until tender.
Add chicken and wild rice then 3 cups cream and chicken broth. Bring to a boil. Add the peas and turn off the heat, add more cream if desired.
Serve once the peas are heated through. Add the two pinches of cayenne pepper and add the shredded cheese.