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Wild Rice-Cranberry Soup




Source of Recipe


Denise -Adapted from: A Beautiful Bowl of Soup


Recipe Introduction


Adapted from: A Beautiful Bowl of Soup (the best vegetarian recipes) by
Paulette Mitchell (C 2004)


List of Ingredients




4 tablespoons unsalted butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
3 cups vegetable stock
1 1/2 cups cooked wild rice
1/2 cup dried cranberries
1 cup vegan milk or half-and-half
2 tablespoons dry sherry (optional)
salt and freshly ground pepper to taste
Fried sage or minced fresh flat-leaf parsley

Recipe



Melt the butter in a Dutch oven over medium heat. Add the carrot, celery and onion; cook stirring occasionally, until the carrot is tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plump, about 15 minutes. Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste. Sprinkle each serving with pepper and sage.

Advance preparation: This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.

TIP: To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring two cups water, 1/2 cup rice, and 1/2 teaspoon salt to a boil in a heavy saucepan over medium-high heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minut4s; drain well. Makes about 1 1/2
cups.

Makes 5 cups (4 to 6 servings)