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SOUPS
Wild Rice, Mushroom and Sausage Soup
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Wild
Rice, Mushroom and Sausage Soup |
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A good deal...
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5
cups |
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chicken broth |
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1
cup |
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wild
rice |
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2
Tbs |
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extra-virgin olive oil |
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8
ounces |
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smoked pork or chicken sausage, cut into
½-inch slices |
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1
medium |
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onion, chopped |
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1
rib |
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celery, chopped |
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4
ounces |
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cremini or white mushrooms, sliced
(about 2 cups) |
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½
cup |
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heavy cream |
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salt
and freshly ground black pepper |
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1 |
In a medium
saucepan, combine the broth and wild rice, cover
partially and simmer, stirring occasionally, for
30 minutes. |
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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. |
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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. |
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Servings: 4 |
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Recipe Source |
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EveryDay with Rachael Ray |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "A YUM-
O soup by Rachael Ray!"
-San
Diego, CA
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