First Step: Prepare Wild Rice Start by rinsing 1 cup of wild rice thoroughly under cold water to remove impurities. For better texture and shorter cooking time, soak the wild rice in water for 30 minutes, then drain.

Second Step: Sauté Vegetables and Aromatics Heat 2 tablespoons of butter or plant-based margarine in a large pot over medium heat. Add chopped celery (2 stalks), yellow onion (1 medium), and chopped carrots (2 large). Cook, stirring often, until vegetables soften, about 5 minutes. Add minced garlic (4 cloves), fresh thyme (1 teaspoon), and optional rosemary (1 teaspoon). Sauté for an additional minute to release aromas.

Third Step: Add Broth and Simmer Pour in 3 cups of vegetable broth. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes, allowing flavors to meld.

Fourth Step: Combine Wild Rice and Dairy Add the cooked wild rice (prepared as per package instructions, or by soaking as above). Stir in 1 cup evaporated milk or a plant-based alternative. Season with salt to taste. If soup is too thick, add up to ½ cup water or broth. Cover and simmer gently until heated through and flavors fully develop, about 10 minutes.

Fifth Step: Add Greens and Lemon In the last five minutes of cooking, stir in 1 cup chopped kale or preferred leafy greens. Finish with 1 tablespoon lemon juice to brighten the soup’s flavor. Adjust seasonings as necessary.

For Instant Pot Method: 1. Use sauté mode to melt butter and cook onion, celery, and carrots for 4 minutes. 2. Add garlic, thyme, and optional rosemary; sauté 1 more minute. 3. Stir in uncooked wild rice, vegetable broth (3 cups), and 2 cups water. 4. Set manual pressure to 35 minutes, release pressure immediately. 5. Stir in evaporated milk or substitute, salt, beans, kale, and lemon juice. 6. Turn off “keep warm” to prevent overcooking wild rice.