Ingredients

The following ingredients have 5 Servings
  • 1 pound bulk sausage (we like spicy!)
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 cup wild rice
  • 4 cups vegetable or chicken stock
  • 2 cups water
  • 1/2 teaspoon salt, plus more as needed
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream

Instruction

  • Preheat a large soup pot to medium-high with a drizzle of olive oil. Add the sausage and cook until crumbly and brown, breaking it up with a spoon as you go.
  • Add the carrot, celery, onion, and garlic to the sausage. Stir to combine and cook the veggies for about 5 minutes. Add the oregano, rosemary, salt, wild rice, stock, and water to the pot. Stir everything together and cover the pot. Reduce the heat to low and let the soup simmer for about an hour, checking it every 20 minutes, until the rice is cooked through and tender. Each time you stir the soup, taste the broth and add a few pinches of salt as needed.
  • When the rice is tender, whisk the cream with the cornstarch to create a slurry. Pour the mixture into the soup and increase the heat to medium-high. Let the soup bubble uncovered for a few minutes to thicken slightly.
  • Serve with something green on top, if you'd like. Enjoy!