Ingredients
1 cup wild rice, rinsed and drained
6 cups vegetable or chicken bone broth
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
1 large yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 bay leaf
1/4 cup all-purpose flour
2 cups milk
1/2 cup heavy cream
2 tablespoons TAO Balsamic Vinegar
Salt and black pepper to taste
Chopped fresh parsley for garnish
Directions
In a large pot or Dutch oven, combine the wild rice and broth. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes or until the rice is tender.
In a separate large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook for 5-7 minutes or until the vegetables are tender.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, then bring the mixture to a boil, whisking constantly.
Reduce the heat to low and simmer for 10-15 minutes or until the soup thickens.
Add the cooked wild rice and the heavy cream to the pot. Stir to combine.
Add the balsamic vinegar, salt, and black pepper to taste. Cook for 5-7 minutes or until heated through.
Serve the soup hot, garnished with chopped fresh parsley.