Instructions:
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
Add mushrooms and stir to coat then push into an even layer (not all mushrooms will be touching the bottom). Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes. Add Worcestershire and continue to cook, stirring occasionally until the mushrooms are dark (but not burnt) and very dry, about 8 more minutes. Transfer to a bowl; don’t wipe out pot.
Reduce heat to medium and melt 2 tablespoons butter with 2 tablespoons olive oil.
Add onions, carrots and celery and sauté until the onions are tender, 6-8 minutes.
Add garlic, and all seasonings and cook one additional minute. Add flour and cook one addition minute, while stirring (it will be thick).
Add the mushrooms back to the pot followed by the wild rice blend and beef base. Add the water while stirring to scrape up the bits from the bottom of the pan.
Cover and bring to a boil, then reduce heat to LOW. Simmer, covered, until rice is tender, 45-60 minutes, stirring occasionally and replacing the lid. Stir more often after 30 minutes so the bottom doesn’t stick and burn as the soup reduces/thickens quite a bit.
Stir in half and half and balsamic vinegar followed by lemon juice to taste. Season with salt and pepper to taste. Dig in!
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