The Christmas cookies have been devoured, the fridge is cleared of fancy cheeses and tarts, the kitchen now feels empty. In January’s lonely aftermath following December’s entertaining and of being entertained, I head to the farmer’s market. Here are the sweet carrots from Michael of Burning River farm, Forest Mushrooms oyster and chestnut varieties, Shepherd’s Way cheeses and, Baker’s Field baguette, made of freshly milled heritage wheat from Luke Peterson’s farm. Back in my kitchen, as I chop and saute and simmer up my haul from the Mill City Farmer’s Market, I recall our conversations, warmed by the aromas of all these good things.

The Southern Theater is bringing our farmers, bakers and chefs to the stage with MADROSA: Off/On another tangent, exploring Minnesota’s foodways playing from Thursday, January 22, through Sunday, January 25, dance, music and story. It’s thanks to Creative Mornings, that I met Rosa Raarup (of the duo MADROSA). She cooked up this show. I’m gonna go .. hope you will, too.

Theater is therapeutic (especially in these dark times). So is soup. It doesn’t take much to go out with others and be warmed by a thoughtful performance. And it’s easy to simmer up a deliciously cozy meal in a bowl before you do. Here are a few tips to getting it right:

Start with a good foundation: saute aromatics of chopped onions, leeks, shallots, and or garlic, with spices in butter or oil; add the vegetables and sizzle until sticky. Next, deglaze the pot with a little acid (wine or a spritz of lemon juice) and scrape up the brown bits clinging to the pan. Stir in the stock or water, more veggies, meat, soaked dry beans, whatever you’d like (leftovers are great), and simmer together. Finally, add cooked rice or pasta. Enrich the soup with a pat of butter, a swirl of oil, a dollop of cream or coconut cream.

As MFK Fisher said, “A good soup maker, must be a good taster.” Trust your senses.

Wild Rice Soup for the New Year

Serves 4 to 6

Earthy and cozy, this soup will chase the chill on a damp, cold night. Add a little diced smoked turkey or ham for more sustenance. Be sure to use hand-harvested wild rice, for that woodsy, nutty flavor.

¾ cup wild rice

2 tablespoons unsalted butter

1/2 cup diced celeriac or celery

1 medium carrot, diced

1 small onion, diced

4 ounces cremini mushroom, diced

2 tablespoons chopped parsley, plus more for garnish

1 tablespoon chopped thyme or 1 teaspoon dried

Salt and freshly ground black pepper, to taste

¼ cup dry white wine, or 1 tablespoon lemon juice

3 cups reserved stock from cooking the rice or chicken or vegetable stock

¼ cup cream, optional

2 tablespoons sherry optional

Pinch red pepper flakes

To cook the wild rice: put the rice into a colander or sieve and rinse under cold running water until the water runs clear. Place the rice in a large pot and add enough water to cover the rice by about 4 inches. Set over high heat, bring to a boil, reduce the heat to simmer and cook until the kernels open ad are tender, about 15 to 20 minutes. Remove drain and reserve the cooking water.

To prepare the soup: in a 3-quart pot set over medium heat, melt the butter and saute the celeriac, carrot, onion, mushrooms, parsley, and thyme with a pinch of salt and pepper. Cover the pan and “sweat” the vegetables to release their juices, about 3 to 5 minutes. Remove the lid and continue cooking until the vegetables have browned.

Stir in the wine, scraping up the bottom of the pan to release any brown nubs. Then add the cream, sherry and wild rice. Season with salt, pepper, and red pepper flakes to taste. Served garnished with a little more parsley.