Creamy Wild Rice Cranberry Soup Recipe and a Review for the Edible Twin Cities Cookbook

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It's started to get chilly here in Minnesota and that means... soup weather!! One of my favorite librarians recommended this cookbook called Edible Twin Cities and I found so many great recipes while browsing through the pages. This recipe for Wild Rice Cranberry Soup really caught my eye. I knew I had to try it since I love anything wild rice!

This soup turned out fantastic!! The sweetness from the cranberries adds such a delicious flavor and the rice makes it so hearty that you don't even miss having meat in the soup. I brought the leftovers to work with me the next day after making it, and my Dad and brother really liked it as well!

The one thing I really loved about this cookbook, is the variety of people who submitted recipes. They come from local food bloggers, restaurant owners, and even a farmer's market manager's mother! All of the recipes use fresh ingredients and the recipes are all so unique. It really shows how amazing the food scene is in the Twin Cities. I am so fortunate to live less than an hour away from all that goodness! This is one cookbook that I highly recommend and will definitely be purchasing it for my cookbook collection!

Creamy Wild Rice Cranberry Soup

by Sheena

6074926

Ingredients

• 4 tablespoons butter
• 1 carrot, halved and sliced
• 1 stalk celery, sliced
• 1/2 cup onion, diced
• 3 tablespoons flour
• 3 cups veggie or chicken stock
• 1 1/2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1 cup half and half
• salt and pepper, as desired
• fried sage leaf garnish:
• olive oil
• fresh sage leaves
• salt

Instructions

Melt the butter in a large dutch oven over medium heat. Add the carrot, celery and onion and cook stirring occasionally until onion and carrots are tender.

Sprinkle in the flour and stir briskly until smooth. Pour in the stock, whisking to prevent lumps. Increase the heat to medium high and stir as soup thickens, about 5 minutes.

Stir in the wild rice and cranberries. Reduce to a simmer, cover and cook until cranberries are softened and plump, about 15 minutes, stirring occasionally. Stir in the half and half, and heat through. Season with salt and pepper, as desired.

Fried sage garnish:

Pour 1/2 inch oil into a small saucepan and heat over medium high heat. When a drop of water sizzles in the oil, add the sage leaves and fry for about 15 seconds, turning once. Do not let the leaves brown, they will be bitter. Transfer to a paper towel lined plate and sprinkle with salt. The leaves will become crispy as they cool.

Serve the soup garnished with sage.

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On the blog... one year ago: Chicken, Rice and Black Bean Taquitos

Two years ago: Ground Beef and Bacon Chili

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