Ok, it's actually wild rice, mushroom and sausage soup.......great comfort food - often I throw some canned potatoes in it too.
Now on with the soup!
5 cups chicken broth - low sodium and fat free
1 clove of garlic, diced fine
1 cup wild rice
2 Tbs extra-virgin olive oil
8 ounces polish or italian sausage, cut into ½-inch slices
1 large onion, chopped
2 ribs celery, diced
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup heavy cream or whole milk
1/4 cup chopped parsley
salt and freshly ground black pepper
In a medium saucepan, combine the broth, garlic and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.
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.
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 parsley and heat through. Season to taste with salt and pepper.
Serve with crusty bread.
Servings: 4
