A Simple Collard Green and Wild Rice Soup with Mushrooms

Ingredients

• 2 tablespoons butter, (unsalted)
• 2 tablespoons olive oil
• 1 yellow onion, (small dice)
• 4 celery stalks, (small dice)
• 3 carrots, (peel and small dice)
• 6 thyme (sprigs)
• 2 bay leaves
• 2 cups baby bella mushrooms, (sliced)
• 2 cups shiitake mushrooms, (sliced)
• 2 tablespoons garlic, (minced)
• 1 cup California wild rice
• ½ cup California white wine ((we used Sauvignon Blanc))
• 2 quarts vegetable stock, (homemade or store-bought)
• 4 cups of washed and sliced collard greens
• ½ cup heavy cream
• ¼ teaspoon Boonville Sugar Rush Chili Powder
• 4 tablespoons kosher salt
• 2 teaspoons black pepper