Wild Rice Soup with Corn and Sausage
3/4 cup uncooked wild rice
2 -1/2 cups water
1/2 teaspoon salt
1/3 cup Corn Oil *
3 cups frozen corn kernels
1 red bell pepper, finely chopped
2 ribs celery, finely chopped
2 medium carrots, peeled and finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons 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
In 2-quart saucepan combine wild rice, water and salt; heat to boiling. Reduce heat; cover and simmer for 40 minutes, or until tender. Drain in colander. Set aside.
In 2-quart saucepan heat Oil over medium heat. Add corn, red bell pepper, celery, carrots, onion and garlic. Cook and stir over medium heat for about 7 minutes, or until tender. Stir in flour; cook and stir for 1 minute. Stir in chicken broth, thyme and bay leaf. Add cooked rice, sausage, parsley, milk and half-and-half. Cook over medium heat for 15 to 20 minutes, or until very hot, stirring occasionally. Season with salt and pepper; serve
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