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.

Photo by Claude S.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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