Wild Rice Soup with Corn and Sausage

Prep Time 15 min
Cook Time 1 Hr 10 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 3/4 cup uncooked wild rice
  • 2 1/2 cups water
  • 1/2 tsp. salt
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 cups frozen corn kernels
  • 1 red pepper
  • 2 ribs celery
  • 2 medium carrots
  • 1 medium onion
  • 2 garlic cloves
  • 2 tbsps. all-purpose flour
  • 3 cups chicken broth
  • 1 tsp. thyme
  • 1 bay leaf
  • 1 1/2 cups fully cooked smoked sausage
  • 2 tbsps. fresh parsley
  • 1 cup milk
  • 1 cup half-and-half
  • Salt and pepper

Directions

  • Step 1

    COMBINE wild rice, water and salt in 2-quart saucepan. Heat to boiling. Reduce heat. Cover and simmer 40 minutes or until tender. Drain.

  • Step 2

    HEAT oil over medium heat in 4-quart Dutch oven. Add corn, red bell pepper, celery, carrots, onion and garlic. Cook and stir over medium heat about 7 minutes or until tender.

  • Step 3

    STIR in flour. Cook and stir 1 minute. Stir in chicken broth, thyme and bay leaf. Add cooked rice, sausage, parsley, milk and half-and-half. Cook over medium heat 15 to 20 minutes, or until very hot, stirring occasionally. Season with salt and pepper.

Serving size
(1/4 of recipe)

  • Calories 660
  • Calories from Fat320g
  • Total Fat 36g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 90mg
  • Sodium 1630mg
  • Potassium 0mg
  • Total Carbohydrates 70g
  • Dietary Fiber 8g
  • Sugars 13g
  • Protein 21g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet