INGREDIENTS
3/4 cup
Carrots
1/2 cup
Celery
3
Garlic cloves
1 cup
Onions
6
Thyme, sprigs
4 cups
Vegetable broth, reduced-sodium
1 cup
Wild rice
2 tbsp
All-purpose flour
1/2 tsp
Black pepper, freshly ground
1 1/2 tsp
Kosher salt
1 tbsp
Olive oil
1
Parmesan cheese
1 cup
Whole milk
1 cup
White wine