Butternut Squash, Mushroom and Wild Rice Harvest Soup

Ingredients

• 3 T butter, unsalted
• 2 T oil
• 4 C diced butternut squash
• 1 ½ C oyster mushrooms sliced
• 3/4 C baby bella mushroom sliced
• 1/3 C white sweet onion, thinly sliced
• 2 – 3 large garlic cloves finely chopped
• 1 15 oz can corn, no salt added (or 1 C frozen corn and 1/3 C water)
• ½ C jasmine rice/wild rice medley*
• 4 C good chicken stock
• 1 C water
• 1/3 C white wine (optional)
• 1/8 t Duxelles seasoning**
• 1/8 t dried thyme
• 1/8 t nutmeg
• 1/4 t ginger powder
• Salt and pepper as needed (see method)
• Optional: ¼ C preserved lemon, sliced
• ¾ C fresh parsley