Good soup recipe: Wild rice-cranberry soup

Western style soups are very different comparing to Chinese style soups. This weekend I tried this recipe and it's awesome!

Ingredients:
- 4 TBS butter
- 1 carrot, finely chopped (i didn't use)
- 1 celery stalk, finely chopped
- 1/2 cup finely chopped onion ( that is 1/2 of a big onion or 1 very small onion)
- 3 TBS all-purpose flour
- 3 cups vegetable stock (i used water)
- 1 1/2 cups cooked wild rice
- 1/2 cup dried cranberries
- 1 cup milk or half and half (i used 2% milk)
- 2 TBS dry sherry (optional, i didn't use)
- salt and pepper to table

1. Cook wild rice
- 1/2 cup rice + 2 cups water + some salt bring to boil
- cover and simmer about 45-55 minutes
- drain
- makes about 1 1/2 cups cooked wild rice

2. Cook soup
- heat butter over medium heat, add carrot, celery and onion. stir occasionally till carrot is tender, about 8 mins
- add four and stir till smooth. Add vegetable stock (water), whisk, increase heat to medium-high and stir till thickened, about 5 mins
- stir in rice and cranberries, reduce heat and simmer. till cranberries are softened and plumped, about 15 mins
- stir in milk and dry sherry (if use). stir occasionally and season to taste.
- garnish with fried sage or minced fresh flat leaf parsley.

This is a tasty and chewy winter soup. Easy and good taste!