Wild Rice Mushroom Soup (Print Version)

# Ingredients:

01 - Olive oil, 2 tablespoons.
02 - Butter, 2 tablespoons.
03 - 1 whole yellow onion, chopped small.
04 - 3/4 cup carrots, diced.
05 - 1/2 cup celery, diced.
06 - 8 ounces fresh baby bella mushrooms, sliced.
07 - 4 cloves fresh garlic, minced.
08 - 1 cup wild rice blend.
09 - 1 tablespoon poultry seasoning.
10 - 1 teaspoon kosher salt.
11 - 1/2 teaspoon black pepper.
12 - 4 cups vegetable broth, low sodium.
13 - 2/3 cup heavy cream.
14 - 1/3 cup Parmesan cheese, finely grated.

# Instructions:

01 - Take cream out of fridge and let it warm up while cooking.
02 - Heat oil and butter in pot. Cook onion, carrots, and celery until soft, about 8 minutes.
03 - Add mushrooms and garlic, cook until golden, about 6-8 minutes.
04 - Mix in rice and cook 2 minutes to toast. Add seasonings.
05 - Pour in broth and water. Bring to boil, cover, and simmer 45-60 minutes until rice is tender.
06 - Stir in cream and cheese until smooth. Serve hot.

# Notes:

01 - Store in fridge up to 5 days.
02 - Can be frozen up to 3 months.
03 - Reheat slowly, stirring often.

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