Sausage Mushroom and Wild Rice Soup

Servings: servings

Calories: 250cal

Combine wild rice and chicken broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. There will still be liquid left in the pan.
1/2 cup wild rice, 1 1/2 cups chicken broth
Meanwhile, heat olive oil and butter in a medium-large saucepan and cook the sausage, browning it on all sides. Remove sausage to a plate, slice and set aside.
2 teaspoon unsalted butter, 4 teaspoons olive oil, 2 chicken sausage link
Add shallots to the oil/butter in the pan and saute for a minute or so, then add sliced mushrooms. Toss to combine and cook over medium heat for 8-10 minutes, stirring occasionally.
1 cup finely chopped shallot, 16 ounces sliced baby bella mushrooms
Stir in sliced sausage, celery, sage, salt and pepper. Sprinkle with flour and stir to combine. Add Chardonnay and cook until reduced by half, about 4 minutes or so.
2 stalk celery, 4 teaspoons minced fresh sage, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoon flour, 1 cup Chardonnay
Add vegetable broth as well as the rice and its remaining broth, stir and bring to a boil. Reduce heat and simmer uncovered for 12-15 minutes. Stir in heavy cream and cook for another minute or two until heated through.
3 cups vegetable broth, 4 teaspoons heavy whipping cream

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