Mushroom Soup

1 tablespoon olive oil 
1 tablespoon butter
1 onion, diced
4  garlic cloves, minced
4 cups mixed mushrooms, sliced (I used frozen organic from Wegmans)
1 teaspoon dry thyme 
1 teaspoon paprika
1/2 teaspoon  Herbamare
1/3 cup basmati rice, riced
4 cups broth (I like to use chicken in this recipe)
1 cup milk (I used homemade cashew milk)
Black pepper, Celtic sea salt and red pepper flakes to taste
Juice of 1/2 lemon
1/2 bunch fresh parsley, chopped

In a soup pot, heat oil and butter over medium heat. Add onion and garlic, and cook for 5 minutes.
Add mushrooms, thyme, paprika, and Herbamare; let cook for 5 minutes.
Add rice and broth; bring to a simmer and cook for 15 minutes.
Add milk and bring back to a simmer for 2 more minutes. 
Add lemon juice, parsley, black pepper, salt, and pepper flakes. 

My favorite homemade broth:
https://dutchmeadowsfarm.com/store?q=broth