An elegant soup made of wild rice and cranberries laced with sherry.
Yield: 4-6 servings
Time: 1½ hours
Tools
- strainer
- heavy saucepan with lid
- Dutch oven or large saucepan
- wooden spoon
- whisk
Ingredients
- ½ c wild rice
- 2 c water
- ½ t salt
- 4 T vegan butter or olive oil
- 1 carrot, minced
- 1 stalk celery, minced
- ½ c onion, minced
- 3 T flour*
- 3 c vegetable stock
- ½ c dried cranberries
- 1 c non-dairy milk*
- 2 T dry sherry (optional)
- salt
- pepper
- parsley
Directions
Rinse the rice, then place in heavy pan with water and salt over medium-high heat. Bring to a boil, reduce heat, cover, and simmer about 45-50 minutes, until slightly chewy. Drain and set aside.
Meanwhile, in the Dutch oven over medium heat, melt butter, then add carrot, celery, and onion. Sauté, stirring occasionally, about 8 minutes, until carrot is tender.
Stir in flour, then gradually add stock, whisking constantly. Increase heat to medium-high and continue whisking for about 5 minutes.
Add rice and cranberries, lower heat, cover, and simmer, stirring occasionally, about 15 minutes, until cranberries are soft and rehydrated.
Add milk and sherry and heat through, stirring occasionally.
Season with salt and pepper, and serve hot, topped with parsley.
Notes
* If you use cashew milk, which thickens as it heats, you can leave out the flour entirely.
You can replace the entire first step with 1½ c of leftover, cooked wild rice.
Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell. Wild Rice-Cranberry Soup is featured on the cover to the left.
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