• strainer
• heavy saucepan with lid
• Dutch oven or large saucepan
• wooden spoon
• whisk

• ½ c wild rice
• 2 c water
• ½ t salt
• 4 T butter
• 1 carrot, minced
• 1 stalk celery, minced
• ½ c onion, minced
• 3 T flour
• 3 c vegetable stock
• ½ c dried cranberries
• 1 c milk or half-and-half
• 2 T dry sherry (optional)
• salt
• pepper
• parsley

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, until thickened.

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.

You can replace the entire first step with 1½ c of leftover 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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