Description
A comforting bowl of creamy sausage soup that combines hearty ingredients like sausages, vegetables, and wild rice, perfect for chilly evenings.
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 through, then transfer to a separate plate.
- In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes, then add the minced garlic and thyme. Cook for an additional 30 seconds.
- Sprinkle the flour over the mixture, stirring constantly until it forms a paste. Cook for a few minutes to develop the flavors.
- Return the cooked sausage to the pot. Gradually pour in some chicken stock, stirring well to combine. Add the remaining stock, bay leaves, and wild rice. Bring to a gentle simmer and cook for about 30 minutes.
- Add the cubed potatoes and cook for another 15 minutes, until both the wild rice and potatoes are tender.
- Pour in the light cream, season with salt and pepper to taste, and warm through before removing from heat. Serve warm, garnished with chopped fresh parsley.
Notes
For a lighter soup, drain excess fat if using a fattier sausage. You can add fresh herbs like rosemary or parsley for extra flavor.
