Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium vegetable broth
  • 1 cup uncooked wild rice blend, rinsed
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 5–7 minutes until softened.
  2. Stir in the mushrooms and cook undisturbed for 3–4 minutes until they develop a deep brown sear. Add the garlic and thyme, stirring for 60 seconds until fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour coats the vegetables and smells slightly nutty.
  4. Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the wild rice, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the rice grains have bloomed and are tender.
  6. Remove the bay leaf. Stir in the heavy cream and spinach. Simmer for another 2–3 minutes until the spinach is wilted.
  7. Stir in the fresh lemon juice and adjust salt and pepper to taste before serving.