Mushroom Soup

1 tablespoon olive oil 
1 tablespoon butter
1 onion, diced
4  garlic cloves, minced
1 carrot diced
2 celery stalks, diced 
10 oz mixed mushrooms, sliced (I used frozen organic from Wegmans)
1 teaspoon dry thyme 
1/2 teaspoon paprika
1/2 teaspoon  Herbamare
1/3 cup basmati rice, rinsed
4 cups chicken broth 
1 cup milk (I used homemade cashew milk)
Black pepper, Celtic sea salt, and red pepper flakes to taste
1/2 bunch fresh parsley, chopped

In a soup pot, heat oil and butter over medium heat. Add onion and garlic, and sauté for 5 minutes.
Add carrot, celery, mushrooms, thyme, paprika, and Herbamare; sauté for 5 minutes.
Add rice and broth; bring to a simmer and cook for 10 minutes.
Add milk and bring back to a simmer for 5 more minutes. 
Add parsley, black pepper, salt, and pepper flakes. 

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