- 2 Tbsp Olive Oil
- 14 oz fresh mushrooms, sliced (I used shiitake and baby bellas!)
- 6 cloves garlic, chopped
- 2 tsp Balsamic vinegar
- 3 Tbsp butter
- 3 Tbsp flour (I used gluten-free flour!)
- 5 cups vegetable stock/broth
- 3 cups milk
- 1/2 cup wild rice
- 1/2 cup brown rice
- 2 tsp fresh rosemary
- 3 sprigs fresh thyme
- Salt and pepper to taste
1. In a large soup pot, heat the olive oil on medium-high heat. Add the chopped garlic and sautee until fragrent. Add the sliced mushrooms and stir. Saute, reducing heat as needed until the mushrooms release their liquid and begin to brown. Season with salt and pepper.
2. Pour the balsamic vinegar into the mushrooms and garlic and saute for another minute or so until the mushrooms and brown and juicy. Remove the mushrooms from the pot and set aside.
3. In the same pot, add the butter and melt. Add the flour and stir to make a roux.
4. Add the milk and vegetable broth to the roux, and whisk until incorporated. Season with some more salt and pepper.
5. Bring the liquid to a boil. Add the wild rice first, then the brown rice. (Wild rice generally takes longer to cook, but check the package and cook the rice according to those directions.) Reduce to a simmer.
6. Add the thyme and rosemary and stir to mix everything together.
7. Simmer on medium-low heat for about 25 minutes, stirring occasionally so the rice doesn't stick to the pot. Cook until the rice cooks through.
8. Add the balsamic mushrooms back into the pot and stir to combine. Season lightly with salt and pepper. Squeeze a lemon over if desired! If you save for later, add some more broth (as the rice will continue to soak it up).