September Chicken And Wild Rice Soup

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   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.

* Per serving · 4 servings · Values may vary.

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