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.
- 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
Preparation time 30mins
Cooking time 30mins
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