1 cup wild rice
4 cups vegetable or chicken stock
1 cup heavy cream or coconut milk
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Prepare the Wild Rice: In a pot, combine 1 cup of wild rice with 4 cups of water. Bring to a boil. Reduce heat and simmer for 40-50 minutes until tender. Drain and set aside.
Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften.
Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
Pour in the Stock: Add the vegetable or chicken stock to the pot. Bring to a gentle simmer.
Incorporate the Wild Rice: Stir the cooked wild rice into the soup and allow it to simmer for about 10 minutes to combine flavors.
Add Cream: Slowly pour in the heavy cream (or your chosen alternative) and stir until well combined. Allow it to heat through, but be careful not to boil.
Season: Season the soup with salt, pepper, and any additional herbs like thyme or parsley for a fresh touch.
Serve: Ladle the soup into bowls, and enjoy it with some crusty bread on the side!
