Kathie Oh's Recipe

Wild Rice,Corn and Sausage Soup

Category: entrees

3/4 cup uncooked wild rice
2 1/2 cups water
1/2 teaspoon salt
1/3 cup 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 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

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.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.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.