Authentic wild rice is quite different than the hybridized versions most of us are familiar with. Not that they arent tasty, but you might want to try the real thing. This soup derives its stock from the rice cooking water itself. Its flavor is clean; the color golden-green. Like all grains, the cooked rice will continue to absorb liquid once the soup is finished. I have actually served the "soup" as a side dish a day or two after making it, when virtually all the liquid had been drunken up by the grains.