Creamy Wild Rice, Mushroom, and Sausage Soup
Why hello there, winter weather. I see you are back in the Seattle area this week. No problem. I see your 20 degree days, and I raise you this creamy wild rice, mushroom, and italian sausage soup. Because, I come prepared.
This soup is thick and creamy, ridiculously flavorful, and full of hearty goodness like wild rice, mushrooms sautéed in butter and white wine, italian sausage, herbs, potatoes, and other flavorful veggies. Its basically the food equivalent of a down jacket and warm mittens on a cold day.
I won’t mess around with some story or a list of five reasons why you should make it. Its delicious and warm. I think that should be reason enough. When you taste it, you will agree. Right after you reach for a piece of crusty bread (like 5- minute no-knead bread) to sop it up with.
Hmmmm, contemplating changing the name to Winter Day survival soup… In the meanwhile, “Creamy Wild Rice, Mushroom, and Sausage Soup” is wordy, but it will have to do.
- 1/4 cup uncooked wild rice
- 8 oz. italian sausage
- 8 oz. crimini mushrooms sliced
- 1 tbsp. butter
- 1 tbsp. fresh sage, finely chopped
- 1/2 cup white wine, divided
- 3 tbsp. olive oil, divided
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 large carrot, sliced
- 1/2 tsp. dried sage
- salt and pepper
- 4 small red potatoes, cut into 1/2" pieces
- 3 cups low sodium chicken stock
- 1 cup whole milk
- 1/2 cup heavy cream
- parsley, chopped (optional as garnish)
Cook wild rice per package directions and set aside.
In a medium sized soup pot over medium heat, add 1 tbsp. olive oil, when oil is hot but not smoking add sausage. Cook, breaking it up with a wooden spoon as it cooked, until browned all over. Transfer cooked sausage to a bowl and set aside.
Add butter to soup pot. Once butter has melted, add the mushrooms, a couple generous pinches of salt and the fresh sage. Cover pot and allow mushrooms to cook for a few minutes (3-5) until starting to bruise and wilt just slightly. Reduce heat to medium low. Then add 1/4 cup white wine and cook uncovered stirring occasionally until all of the liquid has evaporated. Transfer mushrooms to bowl and set aside (this can be the same bowl as the sausage).
Increase the temperature to medium and add remaining olive oil to the soup pot followed by the garlic, onions, carrots, dried sage, and generous pinches of salt and pepper. Allow to cook covered until onions have softened slightly but are not completely transparent, and carrots are just barely fork tender (about 5-8 minutes). Remove the lid and add remaining 1/4 cup white wine. Cook uncovered stirring occasionally until all of the liquid evaporates, about 5 minutes.
Add chopped potatoes, another pinch of salt, and broth. Increase temperature to bring to a boil. Once it reaches a boil, reduce temperature to medium low and allow soup to simmer. Cook until potatoes are tender. Then add cooked sausage, mushrooms, wild rice, and whole milk. Allow pot to return to a simmer and cook partially covered for 8-10 minutes longer.
Then turn temperature to low and slowly stir in the heavy cream. Taste and season with salt and pepper. Allow soup to cook over low heat for about 5 more minutes to thicken up a bit. Then serve and garnish as desired.