2 tablespoons butter 1/2 cup roughly chopped onions 1/2 cup chopped celery 1/4 cup chopped carrots 2 1/2 cups chicken broth 1 small dried hot red pepper 1 bay leaf freshly ground black pepper, to taste 12 ounces fresh cranberries 3 cups cider sour cream to garnish (if desired)
In heavy soup pan, melt butter. Gently saute onions, celery and carrots until soft. Add chicken broth. Add hot pepper (cleaned) to broth, together with bay leaf and several grinds of pepper. Rinse and pick cranberries. Roughly chop berries and add to broth. Simmer gently over low heat until berries are soft and disintegrating into broth. Add cider to broth. Mix well and simmer gently for 10 minutes. Serve hot, garnish with sour cream if desired.