Creamy Sausage & Wild Rice Soup
This Creamy Sausage & Wild Rice Soup is a hearty, comforting bowl of browned sausage, nutty wild rice, tender vegetables, and potatoes simmered in a silky cream-enriched broth. Perfect for chilly evenings or a satisfying weekend lunch!
Ingredients
- 1 tbsp olive oil
- 400 g 6 sausages, any flavor, casing removed
- 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
- 1 litre / 4 cups chicken or vegetable stock
- 2 bay leaves
- 100 g / 1/2 cup wild rice
- 3 medium potatoes peeled and cut into chunks
- 375 ml / 1 1/2 cups single/light cream or half and half
- Salt and pepper to taste
Instructions
- Heat oil in a large soup pot. Add sausage, break apart, and cook until browned.
- Remove and set aside.
- Add onion, celery, and carrots. Cook for 10 minutes over low heat.
- Stir in garlic and thyme.
- Sprinkle in flour and stir to form a roux. Cook for 2–3 minutes.
- Return sausage to the pot.
- Stir in a little stock until smooth, then add remaining stock, bay leaves, and wild rice.
- See full steps with tips & photos → https://p4pd.org/creamy-sausage-and-wild-rice-soup/
Notes
- Stock Choice: Homemade chicken stock adds extra depth; use low-sodium and adjust seasoning if preferred.
- Rice Swap: Feel free to use a wild & brown rice blend—just extend the initial simmer by 5–10 minutes if needed.
- Make-Ahead: Soup flavors deepen after resting; refrigerate for up to 2 days and gently reheat, adding a splash of stock or cream if it thickens too much.