Small Recipes... Sausage Wild Rice Soup

Coming originally from Minnesota, we love wild rice.  This recipe for soup is one of our favorites; I keep breakfast sausage pattied up in the freezer, as well as cooked brown-wild rice mixture, diced celery and diced onions ready to go in the freezer.  This soup is on the table in less than a half hour.  If you don’t have the rice in the freezer, cook it a day ahead while you’re working around your kitchen or eating a meal, and refrigerate it overnight. 
I make my own rice mix; buying both wild rice and brown rice in bulk and combining it myself is cheaper.  The mixture I use is at the bottom of this post.                   
   Sausage Wild Rice Soup
     ¼      cup  brown and wild rice -- uncooked (1 cup cooked)
  2         ounces  Bulk Breakfast Sausage
  2        Tablespoons  Onion -- minced
  2        Tablespoons  Celery -- finely chopped
     ¼     cup  Carrots -- very thinly sliced
  1 ½    cups  Chicken Broth -- (homemade or made with water and chicken base)
  1        tablespoon  Sherry
     ½    cup  Heavy Cream -- or half and half
  2        Tablespoons  Flour, All-purpose -- or cook-type clear jel

Cook brown and wild rice mix in 1 cup of water or broth for 40-50 minutes; drain well.  (I often do this during dinnertime the day ahead and refrigerate.) or use 1 cup thawed frozen brown and wild rice mix.
In a saucepan, brown sausage, crumble, set aside.
In same saucepan, combine broth, sherry, vegetables; simmer about 15 minutes.  Return sausage to pan with rice.  Combine flour and cream, add to saucepan and cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute more until thickened. 
Serves 2
Yield:  "3 cups Soup"

  Brown and Wild Rice Mix
  2 1/2         Pounds  brown rice
     3/4         pound  wild rice
Makes a half gallon jar full of dry mix.  
Cook ¼ cup brown and wild rice mix in 1 cup of water or broth for 40-50 minutes; drain well.  Can be prepared in your instant pot or pressure cooker and frozen.
Cost:  $2.41 per pound.....mixed was $3.63 per pound
Yield:  "3 1/4 pounds"


  1. Looks so good. Will make it soon. Thanks for small recipes.

  2. Looks delicious! I will be making this soup...😊👍🍲


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