Cranberry Holiday Soup

Preparation

1. 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.
2. Heat a dutch oven over medium heat and water sauté onion, carrot and celery until vegetables are tender, 8 to 10 minutes.
3. Sprinkle with flour and gradually add vegetable broth, stirring with a whisk or spoon to prevent flour from clumping.
4. Increase heat to medium – high and stir until soup is thickened, about five minutes.
5. Stir in rice and continue cooking for 15 minutes on low heat.
6. To complete, stir in cranberries, cream, and sherry.
7. Season with 1/4 teaspoon salt and 1/2 teaspoon cracked pepper or to taste.
8. 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.

Helpful Hints:

• 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:

Cranberry Holiday Soup
Winter Waldorf Kale Salad
Winter Squash With Wild Rice Dressing
Serve with warm apple sauce
Rustic Cranberry Apple Crumble Galette

All recipes provided by: AlmostVeganCookingSchool.com