Wild Rice, Mushroom and Sausage Soup

This recipe has been featured in a post on The Recipe Girl blog: Rachael Ray vs. RecipeGirl- A Soup Challenge.


WILD RICE, MUSHROOM & SAUSAGE SOUP
www.RecipeGirl.com

5 cups chicken broth
1 cup wild rice
2 Tbs extra-virgin olive oil
8 ounces smoked turkey or chicken sausage, cut into ½-inch slices
1 medium onion, chopped
1 rib celery, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup heavy cream
salt and freshly ground black pepper

1. In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.

2. Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.

3. Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and heat through. Season to taste with salt and pepper.

Servings: 4

Recipe Source: EveryDay with Rachael Ray

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One Response to “Wild Rice, Mushroom and Sausage Soup”

  1. 1

    karen — February 10, 2013 @ 10:56 AM

    I’m going to make this today. I hate celery, so I’ll leave it out and I’ll probably add some spinach for extra nutritional value.