- 1/4 cup water
- 1 carrot, diced
- 1 celery stalk, diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups cooked wild rice
- 1 cup fresh cranberries
- 1 5.4 oz. can coconut cream, adding additional water to make one cup
- 2 tablespoons dry sherry or (1 T. red wine and 1 T. brandy)
- salt and freshly ground pepper to taste
- fried sage leaves ~ optional
- To cook the wild rice for this recipe rinse 1/2 cup rice in a stainer under cool water. Bring 2 cups of water, 1/2 cup clean rice, 1/2 teaspoon salt, to a boil in saucepan. Reduce heat to simmer, cover, and cook 45 minutes. Rice kernels should be chewy, not overly soft. You should have 1 1/2 cups of cooked rice for your soup. If any water remains in sauce pan, drain from rice.
- Heat a dutch oven over medium heat and water sauté onion, carrot and celery until vegetables are tender, 8 to 10 minutes.
- Sprinkle with flour and gradually add vegetable broth, stirring with a whisk or spoon to prevent flour from clumping.
- Increase heat to medium – high and stir until soup is thickened, about five minutes.
- Stir in rice and continue cooking for 15 minutes on low heat.
- To complete, stir in cranberries, cream, and sherry.
- Season with 1/4 teaspoon salt and 1/2 teaspoon cracked pepper or to taste.
- Garnish with Fried Sage ~ optional
How to fry sage leaves
- Pour 1/2 inch of oil into a small sauce pan. Medium high heat. Flick a drop of water into oil and begin to fry when water sizzles.
- Add sage leaves and fry for 15 seconds turning with tongs, or slotted spoon, making sure leaves do not turn brown or bitter.
- Remove leaves to paper towel and allow to cool and crisp up. Season with fine-sea salt.
- Store leaves up to 2 days at room temperature in an air-tight container.
- Serve with a fruit and nut bread such as Manna Breads, an unleavened sprouted grain bread, found in the frozen food aisle of Whole Foods or specialty store.
- Serves six small bowls as a starter.
- Add water when re-heating.
Holiday Menu Suggestions:
All recipes provided by: AlmostVeganCookingSchool.com