Wild Rice Soup

Wild Rice Soup (Vegetarian)
Inspired by the recipe by GirlFriday blog, by Alexis McKinnis

2-3 cups Wild Rice, cooked in broth
2 Tablespoons butter or olive oil
1 large onion, diced
1 bunch celery, cleaned and diced
1 garlic clove, minced
4 TBL Flour
6 cups Broth (vegetable or chicken)
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme leaves
2-3 TBL Basil
1/2 teaspoon ground sage
3 bay leaves (optional)
1-2 cups Milk or Cream
salt to taste

Saute onion and celery in butter or olive oil over medium-high heat until soft, about 5 minutes. Add garlic and saute for another 3-4 minutes. Sprinkle the flour and stir it around until it is absorbed.

Add wild rice, broth, thyme, sage, marjoram and bay leaves (if using). Bring soup to boil, then reduce heat and simmer 30 minutes. Turn off heat and stir in cream. Salt, ladle, serve.

* You could make this a gluten-free recipe easily by omitting the flour. The soup would be less thick, but still every bit as tasty.
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