Eliminating sugar from a recipe also eliminates a great deal of flavor, which is why we use the Splenda sugar substitute. Remember that wild rice takes a very long time to cook, and cranberries are very bitter. Thus, the Splenda is essential! The tiny bit of anchovy paste gives this dish the dark flavor you'd get with Worcestershire sauce with none of the sugar.

• Place the cranberries, 2 cups of water, and Splenda in a small saucepan and bring to a boil. Reduce heat and simmer until the berries pop. Remove from heat and set aside.

• Heat the oil in a large soup pot over medium heat. Add the onion and celery. Cook for 5 minutes, stirring constantly. Stir in the rice. Add the remaining 2 cups of water, beef and chicken broth, soy sauce, anchovy paste, thyme, and sage. Pour in the cranberries. Cover pot and let simmer.

• Meanwhile, heat the butter in a saucepan over medium heat. Add the chicken and cook for 5 minutes, stirring constantly. Set aside.

5. Keep soup at simmer for 2 hours, or until wild rice grains have bloomed. Add chicken, salt, and pepper. Cover and simmer for another 10 minutes. Serve hot.