Wild rice and cranberry soup

Wild rice and cranberry soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Tbsp butter

  • 1

    carrot, finely chopped

  • 1

    celery stalk, finely chopped

  • ½

    red onion, finely chopped

  • 3

    Tbsp all-purpose flour (or arrowroot, for gluten-free)

  • 3

    cups vegetable stock

  • 2

    cups cooked wild rice

  • ¾

    cup dried cranberries

  • 1

    cup half-and-half

  • Kosher salt and fresh ground black pepper, to taste

  • Fried sage leaves or minced flat-leaf parsley, for garnish


In a Dutch oven, melt the butter over medium heat. Add the carrot, celery and onion, and cook, stirring occasionally, until the carrot is tender, 5-6 minutes. Add the flour, and stir to incorporate. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase heat to medium-high, and stir until the soup is thickened, 3 minutes. Add the rice and cranberries. Reduce heat to simmer, cover, and cook 15 minutes, stirring occasionally, until the cranberries are plump. Stir in half-and-half, and season to taste with salt and pepper. To fry the sage leaves, heat 1 teaspoon of olive oil in a small nonstick frying pan. When the oil is hot, drop the sage leaves into the pan, and cook for 15-20 seconds, until the sage is crisp but not brown. Top individual bowls of soup with fried sage (or with fresh parsley leaves).


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