Directions

1. Rinse wild rice and cook in chicken broth until tender, about 45 minutes.
2. In a separate pot, melt butter and saute onion, carrot, and celery until softened.
3. Stir in flour and cook 1-2 minutes to form a roux.
4. Gradually whisk in heavy cream and cook until thickened.
5. Combine wild rice and broth with vegetable cream mixture.
6. Season with salt and pepper and heat thoroughly without boiling.
7. Garnish with parsley and serve hot.