- 1/2 cup wild rice
- 2 tablespoons butter
- 2 cups diced celery
- 1 cup diced onion
- 5 cups chicken broth
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- In a large saucepan, cook wild rice in 2 cups boiling water for 45 minutes.
- In a separate large saucepan, melt butter over medium heat. Add celery and onion; cook until softened.
- Stir in chicken broth, thyme, pepper, and cooked rice. Bring to a boil; reduce heat and simmer for 15 minutes.
- Serve hot.
soup
rice
wild rice soup
celery
onion