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