A comforting bowl of soup with the rich, savory aroma of Italian sausage mingling with wild rice, perfect for chilly winter nights.
Ingredients
Scale:
1 pound Italian sausage (bulk or casings removed)
1 cup Wild rice
6 cups Chicken broth
1 cup Heavy cream
1 cup Carrots, diced
1 cup Celery, diced
1 cup Onion, diced
3 cloves Garlic, minced
1 teaspoon Dried thyme
Salt to taste
Pepper to taste
Chopped parsley (for garnish, optional)
Instructions
In a large pot over medium heat, add the Italian sausage. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion, carrots, and celery to the pot. Sauté for an additional 5 minutes until the vegetables soften.
Stir in the minced garlic and dried thyme. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chicken broth and wild rice to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 40-45 minutes, or until the wild rice is tender.
Once the rice is cooked, stir in the heavy cream. Let it heat through for about 5 minutes, adjusting the seasoning with salt and pepper to taste.
Serve hot, garnished with chopped parsley if desired.
