Description
A heartwarming creamy soup that combines savory sausage with wholesome vegetables, perfect for chilly days.
Ingredients
- 1 tbsp olive oil
- 400g (6) sausages, any flavor
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 750ml (3 cups) chicken or vegetable stock
- 2 bay leaves
- 100g (1/2 cup) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml (1 1/2 cups) single/light cream or half and half
- Salt to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Remove the sausage from its casing and add it to the pot. Cook until golden brown and fully cooked. Transfer to a plate.
- Add onion, celery, and carrots to the pot. Cook over low heat for about 10 minutes.
- Add garlic and thyme; sauté for an additional 30 seconds.
- Sprinkle flour over the vegetables, stirring to create a paste; cook for a couple of minutes.
- Return the sausage to the pot, gradually add chicken stock, and stir to combine. Then add remaining stock, bay leaves, and wild rice.
- Bring to a simmer and cook for 30 minutes on low to medium heat.
- Add cubed potatoes and cook for another 15 minutes, or until wild rice and potatoes are tender.
- Pour in the cream and season with salt and pepper. Warm through and remove from heat.
- Serve hot, garnished with chopped fresh parsley.
Notes
Great with crusty bread or a simple salad. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian