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1/4 cup wild rice
2 cups water
chopped 1 tbsp butter or margarine
2 sticks celery chopped
1/2 tsp dried thyme
1/2 tsp dried sage
3-3/4 cups water or vegetable stock
1 vegetable bouillon cube
6 small potatoes, peeled and roughly chopped
1 carrot, finely diced
Milk or cream
Add the wild rice to the water, bring to a boil, reduce heat and simmer for 40-50 minutes until the rice has puffed and absorbed most of the water. Saute the onions in the butter, add the celery, thyme and sage and cook for 5-10 minutes. Add the water, bouillon cube and potatoes. Simmer for 20 minutes until the potatoes are cooked. Blend in food processor until smooth. Return to pan, add carrots and wild rice. Add the milk to thin the soup to the desired consistency. Reheat gently and serve.