Chicken, Mushroom, and Wild Rice Soup

In a medium Dutch oven, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook until browned. Add remaining 2 tablespoons butter to Dutch oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour; cook for 2 minutes. Stir in wine; cook for 1 minute. Add broth, rice, ⅓ cup cream, rosemary, salt, and pepper; bring to a boil.

Reduce heat to medium; cover and cook until rice is tender, 20 to 25 minutes.

Stir in cooked chicken, cheese, lemon juice, and remaining ⅓ cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary, if desired.