Autumn Wild Rice Soup
A hearty and comforting soup featuring Italian sausage, creamy textures, and earthy wild rice, perfect for chilly autumn days.
Ingredients
- 1 Tbsp olive oil
- 1 lb Italian sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ cup shredded cheddar cheese
- to taste fresh parsley or green onions, for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the Italian sausage and cook until browned, about 5 minutes.
- Stir in the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds.
- Add the diced potatoes, chicken broth, salt, black pepper, and dried thyme.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream and cheddar cheese, allowing it to melt for 5 minutes.
- Garnish with fresh parsley or green onions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.