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!
- 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.
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