Creamy Wild Rice Soup

Ingredients

Wild rice

1 cup, uncooked

Unsalted butter

3 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Carrots

2 medium, diced

Celery

2 stalks, diced

Chicken broth

4 cups

Milk

1 cup

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. Begin by cooking the wild rice according to package instructions, typically simmering in water for about 45-50 minutes. Once cooked, drain and set aside.
2. In a large pot, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the diced carrots and celery to the pot, cooking until the vegetables are tender, approximately 5 minutes.
4. Sprinkle in the dried thyme and stir for another minute to awaken the flavors.
5. Gradually whisk in the chicken broth and milk, ensuring a smooth consistency without lumps.
6. Incorporate the cooked wild rice into the mixture. Season with salt and black pepper to taste.
7. Bring the soup to a gentle simmer and allow it to cook for an additional 20 minutes, letting the flavors meld beautifully.
8. Serve hot, garnished with freshly chopped parsley for a vibrant finish.