Creamy Wild Rice and Mushroom Soup

Ingrédients

4 T Butter, salted

4 T Olive Oil

1 LB Mushrooms. We used equal mix of Oyster, Shiitakes and Portabella. Slice em thinly

1 T Worcestershire Sauce

1 Small Yellow Onion, diced

1 C Carrots, diced

1 C Celery, diced

6 Cloves Garlic, minced

1 tsp of each Paprika, Dried Thyme, Dried Oregano, Rubbed Sage, Dried Dill

1/2 tsp pepper

1/4 tsp Red Pepper flakes

1/4 C Flour

1 C uncooked Wild-Brown rice blend

2 T Beef Base

6 C Water

2 C Half and Half

1 T Balsamic Vinegar

Juice of 1 Lemon, or a bit less

Instructions

Sauté the mushrooms in 2 Tbsp butter and 2 Tbsp olive oil for about 10 minutes until soft, then add the Worcestershire sauce. Remove the mushrooms to a separate dish and set aside.

And the remaining 2 Tbsp of butter to the same pan and sauté the onion, carrots, and celery until soft before adding the garlic. Add in the spices, mixing well before adding the flour. Sauté until the veggies and the flour are well incorporated.

Add the mushrooms back into the pot, along with the rice, and beef base. Add in the water, gently scraping the bottom of the pan to loosen the flavor bits from the sauté step. Bring to a boil, cover, and then reduce heat to a simmer for 45-60 minutes. Add the half and half, lemon juice, and balsamic vinegar. Taste to see if it needs more salt.