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Cut the dark greens off the leek, cut in half and wash out any dirt from inside the leaves and thinly slice.
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Add the leeks and olive oil to a 5 1/2 quart soup pot on medium-low heat.
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Cook until soft.
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Add the garlic and thyme, cook until the garlic is slightly golden.
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Add the wine and bouillon and mash into a paste.
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Add the bay leaf, water and wild rice.
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Turn to high and bring to a boil then reduce to in between medium-low and low heat.
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Simmer for 70 minutes or until rice is cooked.