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Soup - Wild Rice & Cranberry


Soup will keep for 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.

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  • 4 tablespoons butter
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 cup onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable stock ( or chicken stock)
  • 1-1/2 cups cooked wild rice
  • 1/2 to 1 cup dried cranberries
  • 1 cup of milk or half-and-half
  • 2 tablespoons dry sherry
  • salt and pepper to taste


Servings 4
Preparation time 30mins
Cooking time 30mins


Step 1

Cook wild rice per package directions (50-60 minutes).
Cook rice until the kernals are opened and slightly chewy rather than mushy.

Melt butter in a 4 qt pot or dutch oven over medium heat.

Add the carrot, celery and onion; cook until the carrot is tender about 8 minutes - stir occasionally.

Add flour and stir until smooth. Gradually add the stock whisking constantly to prevent lumps. Increase heat to medium-high and stir until the soup is thickened - about 5 minutes.

Stir in the rice and crandberries. Reduce heat, cover and simmer, stirring occasionally, until the cranberries are softened and plumped - about 15 minutes.

Stir in milk and dry sherry. Stir occasionally until soup is warmed through.

Season to taste - serve

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