Corn and Wild Rice Soup With Smoked Sausage

Recipe by marisk
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READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
  • Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
  • Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
  • Heat vegetable oil in heavy large Dutch oven, medium-high heat.
  • Add sausage and saute until beginning to brown, about 5 minutes.
  • Add carrots and onions and stir 3 minutes.
  • Add remaining 6 c broth and bring soup to simmer.
  • Reduce heat to low and simmer 15 minutes.
  • Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
  • Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
  • Mix in half and half.
  • Thin soup with more broth, if needed.
  • Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
  • Garnish with cilantro.
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