Nick Parsons
This Wild Rice & Mushroom Soup is a delightful blend of flavors and textures that will have everyone coming back for seconds. Perfect for a cozy family dinner or sharing with friends, it’s comfort food at its best!
5 cups chicken broth
1 cup wild rice
2 tablespoons extra virgin olive oil
8 ounces pork or chicken sausage, cut into ½-inch slices
1 medium onion, chopped
1 celery rib, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup heavy cream
1 tablespoon Cattle Call All-Purpose seasoning
Cook the Wild Rice: In a medium saucepan, combine the chicken broth and wild rice. Cover partially and simmer over medium heat, stirring occasionally for about 30 minutes, or until the rice is partially tender (check the package directions, as cooking times may vary).
Sauté the Sausage and Vegetables: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the sausage slices and cook, stirring occasionally, until browned (about 5 minutes). Then, add the chopped onion, celery, and sliced mushrooms. Cook for an additional 3 minutes, until the onions are softened.
Combine and Simmer: Once the wild rice is partially cooked, add it, along with its broth, to the pot with the sausage and vegetables. Simmer uncovered until the rice is tender, about 15 minutes.
Add Cream and Season: Stir in the heavy cream and heat through. Adjust the seasoning to taste with Cattle Call All-Purpose seasoning.
Serve: Ladle the soup into bowls and enjoy hot, garnished with fresh herbs if desired.
