Ingredients

• ¼ cup unsalted Butter, divided
• 1 medium Onion, chopped (about 1 cup)
• 2 large Garlic cloves, chopped (about 1 Tbsp)
• 1 ½ tsp Sea Salt divided
• ½ tsp Thyme
• ¼ tsp Ground Black Pepper
• 1 cup Wild and Brown Rice Mix
• 6 cups Chicken Broth
• 8 oz Mushrooms, stems discarded, coarsely chopped (combination of fresh Shiitake & Oyster)
• 2 Tbsp Water
• 1/4 cup Half and Half

Instructions

1. Melt 2 tablespoons butter in medium pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, 1 tsp salt, thyme and black pepper and cook until fragrant, 1–2 minutes.
2. Add rice and stir to combine. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender but not overcooked. About 10 minutes before the rice is tender, melt remaining 2 tablespoons butter in a medium skillet over medium-high heat.
3. Add mushrooms and water and cook until they release their juices and begin to brown, 5–7 minutes, then add remaining ½ tsp salt. Add half and half to mushrooms and stir well for about 1 minute, scraping the bottom of the pan to loosen anything stuck to the surface; immediately remove from heat. Stir mushrooms and half and half into soup and cook until heated through. Serve at once.