Combine wild rice, water and salt into a saucepan and bring to a boil.  Cover and reduce heat and simmer for about 45 minutes or until rice is tender.  The grains will look like they are splitting or curling and be al dente when eaten.  Drain, rinse and set aside.  (May be cooked the day before and refrigerated.)

While wild rice is cooking, prep vegetables and begin soup base. In a soup pot, add olive oil and cook onion, carrots and celery until the onions are translucent.  Add the butter and the flour and stir until the flour is incorporated and coated with the butter.  Continue to cook for 3 more minutes as you stir.  Add the the chicken or turkey, the stock and 1 cup milk and wild rice if ready or add rice when cooked and drained. Continue to stir until the soup begins to smooth out and thicken.  Once the soup begins to boil, remove from heat. Add more milk if desired. Season with salt and pepper and serve.