This recipe has been ‘lightened up’ slightly and is a wonderful soup that, while meat-free, is able to satisfy the carnivores in your life!

Cranberry Wild Rice Soup (Lighter Version)

3 tbsp unsalted butter
1 large carrot, diced
1 celery stalk, sliced no larger than 1/4″ pieces
1/2 cup onion, minced
3 tbsp all purpose flour
3 cups organic vegetable stock
1 1/2 cups cooked wild rice
1/2 cup dried cranberries
1 cup skim milk or fat free half and half
2 tbsp dry sherry
Sea salt and freshly ground pepper to taste

Melt butter in stock pot over medium heat; sauté the carrot, celery and onion, stirring occasionally, until the vegetables are tender (about 8 minutes). Add the flour and stir until smooth. Gradually stir in the vegetable stock, whisking as you go to avoid lumps from forming. Increase the heat to medium-high and stir until soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat to barely a simmer, cover, and stir occasionally, until the cranberries are plump and soft (about 15 minutes). Add remaining ingredients. Stir occasionally until heated through. Season to taste and ladle into bowls. Top with a teaspoon of grated Parmesan cheese as a garnish. If desired, serve with toasted baguette rounds.