Cream of Sausage and Wild Rice Soup has kielbasa sausage, diced mushrooms, wild rice, and a splash of heavy cream. This quick cooking soup comes together in about 40 minutes time.
If you love kielbasa and wild rice you’ll love this quick cooking soup. This recipe for Cream of Sausage and Wild Rice Soup makes for a perfect lunch or dinner. My husband and my son really love this soup. They like that they can taste the kielbasa throughout the broth.
If you love wild rice soups you’ll love my Turkey & Wild Rice Soup, or my Panera Bread copycat recipe for Slow Cooker Cream of Chicken and Wild Rice Soup, or my Instant Pot Turkey & Wild Rice Soup!
Table of contents
Ingredients
- Kielbasa – I love using smoked sausage for this recipe. One link of kielbasa is plenty.
- Mushrooms – You can leave the mushrooms sliced thick or chop up thin. Totally up to you. I like the flavor that portobella mushrooms lend. White mushrooms would work as well.
- Onion – The onion helps flavor the broth and gives an additional layer of flavor to the soup.
- Celery – One celery stalk diced lends the perfect color and slight crunch to this soup.
- Chicken Broth – I like to cook this soup in chicken broth. The kielbasa will flavor the broth.
- Wild Rice – I use a wild rice medley; however, to make this a quick cooking soup you can use a pouch of pre-cooked rice. You will only need to simmer soup for 5 minutes!
- Heavy Cream – A little heavy cream goes along way.
Directions
Melt butter in a large soup pot on medium heat. Cut kielbasa into bite size pieces. Place in a soup pot and cook on medium heat for 5 minutes until browned.
Mix in the diced onion and celery. Cook with lid on the pot for 2 minutes until semi-soft. Then add the mushroom. Stir sausage and vegetables, and cook with lid on for an additional minute.
Season the sausage and vegetables with the black pepper, parsley, and salt. Add the wild rice and 2 cartons of chicken broth. Bring to a boil then reduce to low and simmer for 20 minutes.
Once the rice is cooked, add ½ cup of heavy cream. Cook for an additional 5 minutes, stir, and serve!
FAQs
Adding uncooked rice to soup allows the rice to soak up the flavors of the broth. Uncooked rice will sock up a lot of the liquid. You will need a lot more broth to compensate. By adding uncooked rice it may extend your soup’s cooking time. You can add cooked rice to the soup. I like to add the cooked rice to the bowl then pour the hot soup over top of it. This will allow for stretching the soup further, and rice not soaking up the broth.
If you don’t want the rice to soak up all the soup Be sure to wait until the soup is cooled before adding the rice; this will minimize the amount of broth the rice soaks up as it sits.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this sausage and rice soup.
- Rice – To make this soup even quicker cooking you can use a package of the 90 second precooked wild rice to the soup pot. You will only need to simmer for 5 minutes before adding the cream and serving.
- Substitution for Heavy Cream – If you don’t have heavy cream you can use half and half or milk.
- Thicker soup – If you prefer a thicker soup only use one 32 oz. carton of chicken broth instead of two.
Kielbasa Recipes
If you love kielbasa you’ll love a few of my favorite kielbasa recipes.
If you make this wild rice and sausage soup, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cream of Sausage and Wild Rice Soup
Equipment
- Stove Top
Ingredients
- 1 tablespoon Butter
- 1 package Kielbasa
- 1 White onion diced
- 1 Celery stalk diced
- 1 cup Mushrooms diced
- 1 teaspoon Dried Parsley
- ¼ teaspoon Black Pepper
- 1 cup Wild Rice
- 2 32 oz. boxes Chicken broth
- ½ cup Heavy cream
- salt to taste
Instructions
- Melt butter in a large soup pot on medium heat.
- Cut kielbasa into bite size pieces. Place in a soup pot and cook on medium heat for 5 minutes until browned.
- Mix in the diced onion and celery. Cook with lid on the pot for 2 minutes until semi-soft. Then add the mushroom. Stir sausage and vegetables, and cook with lid on for an additional minute.
- Season the sausage and vegetables with the black pepper, parsley, and salt. Add the wild rice and 2 cartons of chicken broth. Bring to a boil then reduce to low and simmer for 20 minutes.
- Once the rice is cooked, add ½ cup of heavy cream.
- Cook for an additional 5 minutes, stir, and serve!
Notes
- Substitution for Heavy Cream – If you don’t have heavy cream you can use half and half or milk.
- Thicker soup – If you prefer a thicker soup only use one 32 oz. carton of chicken broth instead of two.
Nutrition
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