1 cup wild rice
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 tablespoon olive oil
Rinse the wild rice under cold water. In a pot, add the rice with three cups of water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender. Drain and set aside.
In a large soup pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until they become tender, about 5-7 minutes.
Pour in the vegetable broth and bring it to a simmer. This is also a great time to add any dried herbs like thyme or bay leaves for additional flavor.
Once the broth is simmering, add in the cooked wild rice. Let it cook for another 10 minutes to allow the flavors to meld.
Reduce heat and stir in the heavy cream (or chosen substitute). Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes.
Ladle the soup into bowls, garnishing with fresh herbs if desired. Enjoy your warm and hearty meal!