You can add either 1 tbs chickpea flour or all purpose flour as well. The purpose is to help thicken the broth.
Do not use tapioca starch here- you don't want your soup to be gooey!
I made this recipe with light coconut milk once since my grocery store was sold out of whole fat coconut milk one time I made this.
I added 2 tbs of powdered coconut milk with another tablespoon of coconut oil. It worked great!
To Precook Your Wild Rice:
Pressure Cooker-
The best method to precook the wild rice is in a pressure cooker for the quickest result. Do a 1:1 ratio of water to rice and cook for 40 minutes
You do not need to soak the rice in this method
Stove Top-
Otherwise presoak your wild rice either overnight or for at least 3-5 hours, then cook on the stove with a water ratio 1.5:1 to rice and cook covered for 40-60 minutes.
The rice can be slightly chewy since it will finish cooking with the rest of the soup
Consider adding 1/4 cup dry white wine when you are sautéing your onions and garlic- it adds a sweet depth that is wonderful in cream sauces and broths. The alcohol will cook out and the wine will infuse your vegetables with a tangy sweetness.
The flavor will be more earthy without it.
The amount of salt needed will vary depending on the vegetable broth you use. If you are using a homemade veggie scrap broth with no salt added you'll want to add more salt vs using a prepacked vegetable broth.
The premade vegetable broths tend to be high in sodium and may substitute any salt in this recipe.
Try a 50/50 blend of black salt with truffle salt for extra depth in the broths flavor.
Otherwise a simple sea salt also does the job!
Taste as you cook to get your ideal proportion of salt.