Cream of Sausage and Wild Rice Soup
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.
Servings 4
Calories 300kcal
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
Serving: 16oz | Calories: 300kcal | Carbohydrates: 35g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 926mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 1mg