[lydialuken]

I've lost the recipe I had and haven't made Wild Rice Soup in at leaswt
10 years. A Google search turns up all sorts of things, most of which
include chicken. I'm not talking about chicken & wild rice soup. I'm
remembering a nice creamy wild rice soup.

I have about a 1-1/2 cups of cooked wild rice left from when I was
making the cornbread dressing for Thanksgiving. I could just freeze it
to use as a side dish with another meal. Or I could make Wild Rice
Soup. Problem is, I haven't made it in about 10 years and I've
forgotten how I did it. Silly, I know. Chicken broth, yes, sauted
onion, garlic, etc. yes. Half & half or cream, yes. But what herbs?
spices? I know there was more to it than salt & pepper.

[Drewch]

You could try adapting a recipe for risotto. Those are usually pretty creamy & you could just up the liquid to make it a touch more soup-y.

[erockrph]

I've never had wild rice soup and don't have a recipe, but if i was personally going to make a soup based on wild rice I think the herbs I'd reach for are sage, bay leaf, and thyme. If I didn't have fresh herbs, then poultry seasoning could fill in.

[pete b]

Eric’s suggestions would certainly work well.
I think the only soup I can remember putting wild rice in was a wild mushroom soup and I think the combination of mushrooms and wild rice is good.
At any rate I would make a veloute based soup as you suggest:: sauté garlic, onions and leeks if you have them in butter, add flour and make roux and add broth and dairy you have heated up on the side then the rice and herbs, sage being particularly nice here. If you like mushrooms and have some dried wild mushrooms add the liquid from reconstituting them to replace a portion of broth and add sliced fresh mushrooms to the alliums when sautéing.