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Makes about 6 servings
1 cup wild rice
1 large onion, diced
4 celery stalks, diced
1 pound mushrooms, diced
2 cloves garlic, minced
1 teaspoon oregano
3 tablespoons all-purpose flour
1 cup white wine
1 bay leaf
1-2 cheese rinds (optional)
4 cups vegetable or chicken stock
2 teaspoons rosemary
1 cup whole milk or cream
1 tablespoon cider vinegar
2 teaspoons salt, divided
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