Description
This Sausage and Wild Rice Soup is a hearty, comforting dish packed with flavorful sausage, wild rice, tender vegetables, and creamy potatoes. The rich, savory broth and the creamy texture make it the ultimate winter comfort food. Easy to make in under an hour, this soup is perfect for a cozy meal or serving a crowd!
Ingredients
For the Soup:
1 tablespoon olive oil
400g (6) sausages (any flavor)
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ teaspoon dried thyme
3 tablespoons plain/all-purpose flour
1 liter (4 cups) chicken or vegetable stock
2 bay leaves
100g (½ cup) wild rice
3 medium potatoes, peeled and cut into chunks
375ml (1 ½ cups) single/light cream or half and half
Salt to taste
Instructions
1. Cook the Sausage:
Heat olive oil in a soup pot. Remove the sausage from its casing and add it to the pot. Break the sausage apart with a spatula, cooking until golden on the outside and fully cooked through.
Once cooked, remove the sausage from the pot and set it aside. (If the sausage is fatty, remove the excess fat, leaving about 2 tablespoons in the pot.)
2. Sauté the Vegetables:
To the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes until softened.
Add the minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant.
3. Make the Roux:
Sprinkle the flour over the vegetable mixture and stir to combine with the fat until it forms a paste. Cook for a couple of minutes to remove the raw flour taste.
4. Add Liquids and Simmer:
Gradually pour in a bit of the chicken stock, stirring to combine with the roux. Once smooth, pour in the rest of the stock.
Add the bay leaves, wild rice, and sausage back into the pot. Bring the soup to a simmer and cook over low to medium heat for 30 minutes.
5. Add the Potatoes:
After 30 minutes, add the cubed potatoes to the pot. Continue to cook for another 15 minutes, or until the wild rice and potatoes are tender.
6. Add Cream and Season:
Pour in the cream and stir to combine. Season with salt and pepper to taste, and let the soup warm through for a couple of minutes before removing from the heat.
7. Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
Rice Alternatives: Wild rice adds a nice texture and flavor contrast, but brown rice or pearl barley can be used as more affordable alternatives.
Gluten-Free Option: For a gluten-free version, you can use corn flour instead of regular flour to thicken the soup.
Sweet Potato Option: You can substitute regular potatoes with sweet potatoes for a slightly sweeter and quicker-cooking option.
Dairy-Free: For a dairy-free version, use plant-based cream like soy cream.
Adjusting Salt: Taste your soup as you go and adjust the seasoning, especially the salt, to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: American
