Cranberry Wild Rice Soup

Cranberry Wild Rice Soup

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 SoupCranberry Wild Rice Soup
Recipe by
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

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Ingredients:
  • 2/3 cup wild rice
  • 3 cups water
  • 4 tablespoons unsalted butter
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 onion, chopped
  • 1 green onion, chopped
  • 3 tablespoons unbleached white flour
  • 3 cups vegetable stock
  • 2/3 cup dried cranberries
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 2 tablespoons red wine
  • 1/4 teaspoon dried sage
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • small handful fresh parsley, chopped
Instructions:
  • Rinse the wild rice in a strainer. Transfer to a medium saucepan and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the rice is tender and begins to puff open. Drain and set aside.

  • Melt the butter in a large saucepan or soup pot over medium heat. Add the carrot, celery and onion, and sauté for 8 minutes or until the carrot is tender.

  • Add the flour and stir until smooth. Gradually stir in the vegetable stock, whisking as you add it to prevent lumps from forming. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes.

  • Next add the rice and cranberries. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 to 15 minutes or until the cranberries are soft and plump. Stir in the milk, yogurt, wine, sage, and salt and pepper. Cook for another few minutes to let the flavors mingle, stirring occasionally.

  • Serve hot or warm, garnished with the chopped parsley.

Makes 4 to 6 servings
Cranberry Wild Rice Soup

4 comments:

Padma said...

This soup looks so wild and tasty for me... I can say my kinda soup... You really come up with such good combination of flavors

Lisa said...

Thank you Padma, but I think we should both thank Chef Jules for this lovely recipe.

Astrid, Kashim & Othello said...

Thanks for joining the Garden Cook Event!
The round up (http://foodblog.paulchens.org/?p=1063) is online now and please don't forget to vote (http://foodblog.paulchens.org/?p=1062) for your favourite entry!

--Astrid

Margaret said...

Your blog is fantastic! I especially love Indian food and there are many wonderful recipes I can't wait to try! Your cranberry wild rice soup is a wonderful idea for American Thanksgiving dinner...Thanks for the great ideas! I'm inspired!

--Margaret