Soup is good food.
I made this for dinner tonight and it was delicious! wild-rice cranberry soup: 4 tbsp butter 1 finely chopped carrot 1 finely chopped celery stalk 1/2 c chopped onion (or shallots, yum) 3 tbsp all-purpose flour 3 c vegetable stock 1-1/2 c cooked wild rice 1/2 c dried cranberries 1 c milk 2 tbsp dry sherry salt and pepper Melt the butter in a dutch oven over medium heat. Add the carrot, celery, and onion. Cook, stirring occasionally, until tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat, cover, and simmer, stirring occasionally, about 15 minutes. Stir in the remaining ingredients. Season to taste. When reheating, add some milk to thin as desired.