wild rice-cranberry soup

Here's another one of my favorite soups. It's so smooth and delicious you'll want to share this recipe with everyone.

What you'll need:

4 tablespoons unsalted butter

1 carrot, finely chopped

1 celery stalk, finely chopped

1/2 cup finely chopped onion

3 tablespoons all-purpose flour

3 cups vegetable stock

1 1/2 cooked wild rice

1/2 dried cranberries

1 cup milk or half-and-half

2 tablespoons dry sherry

- salt and pepper to taste

- sage for garnish

Melt the butter in a Dutch oven over

medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is

tender, about 8 minutes.

Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly

to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about

5 minutes. Stir in the rice and cranberries are softened and plumped, about 15 minutes.

Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed

through. Season to taste.

Sprinkle each serving with pepper and sage

I forgot to take pictures when I made this recipe, but it's featured on the cover of Paulette

Mitchell's a beautiful bowl of soup