Sunday Feast № 42 | Wild Rice Cranberry Soup

Not exactly the most photogenic, but sometimes that's what it has to be. You know it. That vegetarian cooked food that you must have to feel nourished, less stuffed, and virtuous. Here is my autumn baby. Adapted from "A Beautiful Bowl of Soup: The best vegetarian recipes" by Paulette Mitchell, I upped and tweaked the portions of the ingredients to match my one-and-only/last/entire supply of vegetable stock: 4 cups.

5 tbsp butter 2 carrots chopped 2 celery stalks chopped 1 medium onion chopped 4 tbsp flour 4 cups vegetable stock 2 cups cooked wild rice 1 cup dried cranberries 1⅓ cup milk 3 tbsp dry sherry sage for garnish

Melt butter in a Dutch oven over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, until the carrot is tender, ~ 8 min. Add 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, ~5 min. Stir in the rice and cranberries. Reduce the heat. Cover and simmer, stirring occasionally, until the cranberries are softened and plumped, ~15 min. Stir in all the remaining ingredients, except for garnish. Stir occasionally until warmed through. Season to taste. Serve sprinkling each serving with pepper and sage.