In a large Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Allow the butter to melt and blend with the oil, creating a shimmering surface. This should take about 1-2 minutes.

Add 1 finely chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté the mixture for about 8 minutes until the veggies are softened and the onion turns translucent.

Once the vegetables are tender, stir in 8 ounces of sliced baby Bella mushrooms and 3 minced garlic cloves. Cook for another 6-8 minutes.

Add 1 cup of dry wild rice blend to the pot and toast for 1-2 minutes, stirring frequently.

Sprinkle in 1 teaspoon of poultry seasoning, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Stir to combine.

Pour in 6 cups of lower sodium vegetable broth and 1 cup of water. Bring to a low boil and cook for 5-7 minutes.

Cover the pot, reduce the heat to low, and let the soup simmer for 45-60 minutes, or until the wild rice is tender.

Stir in 1 cup of heavy cream and 0.5 cup of finely grated Parmesan cheese. Mix well and warm through for another 5 minutes.

Serve the Wild Rice and Mushroom Soup hot, garnished with additional Parmesan or fresh herbs.