1 cup wild rice
1 tablespoon olive oil or butter
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
Salt and black pepper, to taste
Chopped parsley, for garnish
Cook the Wild Rice: Rinse the wild rice under cold water. In a medium pot, combine it with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 45-50 minutes or until the rice is tender. Drain any excess water and set aside.
Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the onions and sauté for about 3-4 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for an additional 5-7 minutes until the vegetables are soft.
Add Broth: Pour in the vegetable or chicken broth and bring to a boil. Add the cooked wild rice to the pot. Reduce heat to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
Make it Creamy: Stir in the heavy cream or coconut milk. Allow the soup to heat through and thicken slightly. Season with salt and black pepper to taste.
Serve: Ladle the soup into bowls, garnish with chopped parsley, and enjoy a warm, hearty meal on a chilly day!
