Wild rice–cranberry soup

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Here’s a great recipe for cool Fall nights adapted from one of my favorite cookbooks, A Beautiful Bowl of Soup, by Paulette Mitchell.  If you don’t have a copy of this book, you should definitely add it to your library!

Ingredients
4 tblsp butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1 chopped onion
3 tblsp all-purpose flour
3 cups vegetable stock
1 1/2 cup cooked wild rice
1/2 cup dried cranberries (I use Craisins)
1 cup milk or half-and-half

Instructions
1)  Melt butter in a large pot.  Add carrots, celery, and onion, cooking until carrot is tender.
2)  Add flour and stir until smooth.  Gradually add the vegetable broth – stir constantly to avoid clumping.  Increase heat.  Stir until soup is thickened. 
3)  Stir in rice and cranberries, reduce heat and cook until rice is cooked and cranberries are plump.  Stir in milk or half-and-half.  Enjoy!