INGREDIENTS
4 tbsp
butter
1
carrot, halved and sliced
1
stalk celery, sliced
1/2 cup
onion, diced
3 tbsp
flour
3 cups
veggie or chicken stock
1 1/2 cups
cooked wild rice
1/2 cup
dried cranberries
1 cup
half and half
salt and pepper, as desired
fried sage leaf garnish:
olive oil
fresh sage leaves
salt