Wild Rice, Butternut Squash, And Cannellini Stew

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1/2 cup (about 1/2 oz.) mixed dried mushrooms

1 medium onion

8 ounces button mushrooms, rinsed and cut in half

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons dried thyme

3 cups reduced-sodium chicken broth or mushroom broth

1 1/2 cups cooked wild rice*

1 pound peeled cubed butternut squash*

1 can (15 oz.) cannellini beans, rinsed and drained

About 1 tsp. kosher salt

4 ounces Swiss chard

Freshly shaved parmesan cheese

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