Creamy Wild Rice Mushroom Soup (Video & Tips)

4 tablespoons Danish Creamery butter, divided

4 tablespoons olive oil, divided

1 lb. thinly sliced wild mushrooms (I use a mix of king oyster, shiitakes and portabella - remove stems from shiitakes) Do NOT use white 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)

subheading: ADD LATER:

2 cups half and half (may sub 2 cups evaporated milk whisked with ½ TBS cornstarch)

1 tablespoon balsamic

1 to 2 tablespoons lemon juice

Directions at carlsbadcravings.com

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