Ingredients:
4 Tbs unsalted butter
1 Carrot, finely chopped
1 Celery stalk, finely chopped
1/2 cup finely chopped onion
3 Tbs all-purpose flour
3 cups vegetable stock
1 1/2 cups cooked wild rice (see note at bottom)
1/2 cup dried cranberries
1 cup milk or half and half
2 Tbs dry sherry (optional)
salt and pepper to taste
optional: fried sage or minced fresh flat-leaf parsley for garnish
Melt the butter in a stock pot (recipe actually says Dutch Oven, but whatever) 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, 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 plumped, 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 or parsley.
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.
Note: To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring 2 cups of water, 1/2 cup rice, and 1/2 tsp salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy. 45-55 minutes; drain well. Makes about 1 1/2 cups.
Recipe from "A Beautiful Bowl of Soup (The Best Vegetarian Recipes)" by Paulette Mitchell - Carol and I have thoroughly enjoyed this book. We have made several of the soups and every one has been excellent!
Some pointers after having made this soup a few times:
1) Half and half is definitely preferable; it makes the soup much creamier.
2)Cook the soup a little longer than "warmed through" after adding the last ingredients, otherwise the soup will probably be a bit thin.
3)The sherry really is optional. I haven't noticed much difference with and without it.
4) Its going to need salt and pepper, otherwise it will be very bland.