Creamy Wild Rice and Mushroom Soup

Name: Creamy Wild Rice and Mushroom Soup
Ingredients: 4 tablespoons Danish Creamery butter, (divided); 4 tablespoons olive oil, (divided); 1 lb. thinly sliced wild mushrooms; 1 tablespoon Worcestershire sauce; 1 small yellow onion, (chopped); 1 cup diced carrots; 1 cup diced celery; 6 cloves garlic, (minced); 1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill; ½ teaspoon pepper; ¼ teaspoon red pepper flakes; ¼ cup flour; 1 cup uncooked wild-brown rice blend ((I like Lundberg Farms)); 2 tablespoons beef base (or granulated beef bouillon, or bouillon cubes); 6 cups water ((may 6 cups low sodium beef broth and omit beef base)); 2 cups half and half (may sub 2 cups evaporated milk whisked with 1/2 TBS cornstarch); 1 tablespoon balsamic; 1 -2 tablespoons lemon juice

"Wild Rice Mushroom Soup is a hearty, savory, vegetarian dream loaded with umami packed mushrooms and nutty wild rice in a velvety herb infused broth...."

INGREDIENTS

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4 tablespoons Danish Creamery butter, (divided)

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4 tablespoons olive oil, (divided)

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1 lb. thinly sliced wild mushrooms

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1 tablespoon Worcestershire sauce

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1 small yellow onion, (chopped)

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1 cup diced carrots

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1 cup diced celery

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6 cloves garlic, (minced)

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1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill

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½ teaspoon pepper

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¼ teaspoon red pepper flakes

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¼ cup flour

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1 cup uncooked wild-brown rice blend ((I like Lundberg Farms))

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2 tablespoons beef base (or granulated beef bouillon, or bouillon cubes)

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6 cups water ((may 6 cups low sodium beef broth and omit beef base))

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2 cups half and half (may sub 2 cups evaporated milk whisked with 1/2 TBS cornstarch)

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1 tablespoon balsamic

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1 -2 tablespoons lemon juice

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