2 tablespoons salted butter
2 tablespoons fresh garlic, peeled and minced
2 tablespoons shallots, peeled and minced
1 cup mushrooms, sliced thin; criminis, shiitakes, or your seasonal choice
¾ cup wild rice
¾ cup long-grain brown rice
4 medium carrots, cut lengthwise and diagonally sliced
2 quarts chicken stock (can substitute veggie broth)
2 bunches asparagus, trimmed and cut into 1-inch pieces, tips reserved
2 cups greens (beet greens, baby spinach, bok choy, etc.)
2 cups half & half
1 medium red bell pepper, seeded and chopped
1 tablespoon fresh parsley, washed and patted dry then chopped fine
½ teaspoon dried tarragon
Sea salt and black pepper to taste