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Katie's Cucina

Cream of Sausage and Wild Rice Soup







This is another one of those soups that my husband loves, and I’m told each time I make this recipe for Cream of Sausage and Wild Rice Soup that I don’t make this soup enough! lol… I originally got the soup idea from Rachael Ray, and have tweaked it just a bit to make it tastier and quicker to make!

Print Recipe

Cream of Sausage and Wild Rice Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 1 package of kielbasa
  • 1 white onion  diced
  • 1 rib of celery diced
  • 1 cup of sliced mushrooms
  • 1 package of Uncle Ben's 90 second Wild Rice
  • 2 boxes of chicken broth
  • 1/2 cup of heavy cream
  • 1tsp each of ground black pepper and parsley
  • salt to taste


  1. Cut kielbasa into bite size pieces. Place in a soup pot and cook on medium heat for 5 minutes until browned.
  2. Push all the kielbasa to the sides of the pot and add the diced onion and celery. Cook with lid on the pot for 2-3 minutes until semi-soft. Then add the mushroom. Stir food and cook with lid on for an additional minute.
  3. Add the package of wild rice and 2 cartons of chicken broth. Bring to a boil.
  4. Add pepper, parsley, and salt to taste along with 1/2 cup of heavy cream. *If you don't have heavy cream you can use half and half or milk.
  5. Cook for an additional 5 minutes, stir, and serve!

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