Wild Rice Soup

Scott's wild rice soup is better.

1 pound wild rice
6 C water
2 Tbsp butter
1 large onion, diced
1 bunch celery, cleaned and diced
1 garlic clove, minced
~8 C broth
2 tsp fresh thyme leaves (1 tsp dried)
1/2 tsp sage
1/2 tsp marjoram
2 bay leaves
10 oz fresh mushrooms, chopped
2 Tbsp flour
1 pint heavy cream
salt to taste


1 pound wild rice : 6 C water - bring to a boil, then simmer, covered, for ~40 minutes.

In your soup pot, saute the onion and celery in butter until soft, then add garlic and saute a bit longer.  Add the wild rice, broth, an additional 2 C water, thyme, sage, marjoram and bay leaves.  Bring soup to a boil, then reduce heat and simmer 30 mins.  Add mushrooms and simmer an additional 10 mins.  Whisk in flour to thicken, turn off heat and stir in cream.

Alternative cooking method: add flour after you've sauteed the veggies, then add 1/3 C wine, sherry, or brandy.  Reduce cream to 1/2 C.