Inspired once again by the top quality recipes provided by Chef Jules, I made another one of his nourishing soups. This time around it was a rather unusual soup that appealed to me because of the unique blend of flavors and the colorful presentation. It's as good as it sounds and looks, and it's really easy to prepare besides. I've made a few minor modifications, but essentially just followed the original recipe. Add more salt and a few teaspoons of celery seed if you are not using vegetable stock.
|Cranberry Wild Rice Soup|
|Recipe by Lisa Turner|
Published on October 23, 2007
Classic fall flavors of cranberries and wild rice cooked with vegetables in a colorful, simple, warming and delicious bowl of soup