Wild Rice Soup with Corn and Sausage

Prep Time:15 min
Cook Time:1 hrs 10 min
Yeild:4 to 6 servings

INGREDIENTS:

  • 3/4 cup uncooked wild rice
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 cups frozen corn kernels
  • 1 red pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 3 cups chicken broth
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 1/2 cups fully cooked smoked sausage, diced
  • 2 tablespoons fresh parsley, minced
  • 1 cup milk
  • 1 cup half-and-half
  • Salt and pepper, to taste

PREPARATION DIRECTIONS:

  1. 1.
    COMBINE wild rice, water and salt in 2-quart saucepan. Heat to boiling. Reduce heat. Cover and simmer 40 minutes or until tender. Drain.

  2. 2.
    HEAT oil over medium heat in 4-quart Dutch oven. Add corn, red bell pepper, celery, carrots, onion and garlic. Cook and stir over medium heat about 7 minutes or until tender.

  3. 3.
    STIR in flour. Cook and stir 1 minute. Stir in chicken broth, thyme and bay leaf. Add cooked rice, sausage, parsley, milk and half-and-half. Cook over medium heat 15 to 20 minutes, or until very hot, stirring occasionally. Season with salt and pepper.
Wild Rice Soup with Corn and Sausage