September Chicken And Wild Rice Soup

• 2 T butter
• 1 T olive oil
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 T fresh rosemary, chopped
• 2 teaspoons fresh thyme
• 1 cup sliced mushrooms
• 2 cups cooked brown and wild rice (undercooked by 15 minutes)
• 6 cups rich chicken broth
• 1 cup half and half
• juice of 1/2 lemon
• salt and pepper
• a good handful of fresh parsley

1. Heat a large saucepan over medium high heat, add the butter and olive oil. When it sizzles add the onions, celery, carrots, rosemary and thyme. Season with salt and pepper. Add the mushrooms and saute until vegetables begin to soften. Add the rice, stirring to coat with pan juices. Add the broth and boil gently for 15 minutes, checking to make sure the wild rice is cooked. Remove from heat, stir in the half and half. Adjust seasoning. Finish by squeezing lemon juice over the soup and toss in the fresh parsley.

t, olive oil, onion, celery, carrots, t, thyme, mushrooms, brown, chicken broth, lemon, salt, handful of fresh parsley

Taken from www.epicurious.com/recipes/member/views/september-chicken-and-wild-rice-soup-1209517 (may not work)