<![CDATA[Pages in my passport - Mushroom and Wild Rice Soup]]>

Ingredients

4 tablespoons salted butter, divided
4 tablespoons Extra Virgin Olive Oil, Divided
1 pound of mixed mushrooms of your choice, sliced
1 tablespoon Worcestershire
1 medium yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
6 cloves garlic, minced
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon sage
1 teaspoon dill
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 cup flour
1 cup of wild rice
1 tablespoons beef bouillon
6 cups water
1 1/2 cup Half and Half
1 tablespoon balsamic vinegar
1 lemon, juiced

Directions

In a large stock pot or dutch oven, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add all your mushrooms and cook for 10 minutes.
Add 1 tablespoon of Worcestershire and cook for another 8 minutes.
Remove the mushrooms into another bowl and set aside. In the same pot, melt the rest of the butter and olive oil. Add the onion, carrots and celery. Sauté until soft.
Add the garlic, all the spices and mix well.
Add the flour, mix.
Add the mushrooms, 1 cup of rice, the beef bouillon and the water. Bring to a boil then cover with a lid and lower to a simmer.
Cook for 45-50 minutes or until the rice is soft. Add the half and half, juice of 1 lemon and 1 tablespoon balsamic vinegar.
Mix until well combined.
Taste for salt. Start with a teaspoon.