Rinse 1 cup of wild rice under cold water, then transfer it to a pot. Add 3 cups of water or broth, bring to a boil, then reduce to a simmer. Cover and cook for about 45 minutes until the rice is tender.

Heat a large pot over medium heat and melt 2 tablespoons of butter. Add 1 diced onion, 2 diced carrots, and 2 stalks of finely diced celery. Sauté for 5–7 minutes until the vegetables soften.

Pour in 6 cups of vegetable broth to the sautéed vegetables, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes.

Stir the cooked wild rice into the simmering broth along with 1 cup of evaporated milk. Add salt and pepper to taste.

Keep the soup on medium heat, warming it through for about 5–10 minutes. Add more broth or water if the soup is too thick.

Ladle the soup into bowls, garnishing with fresh thyme or parsley if desired. Serve with crusty bread or a crisp salad.