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Top view of a white bowl filled with sausage, mushroom, parsley, and rice soup.

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.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 300kcal


  • Stove Top


  • 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


  • 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
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