Corn And Wild Rice Soup With Smoked Sausage

Recipe Ingredients

12 1/2 cups	2962ml	Chicken broth - divided
1 1/4 cups	200g / 7.1oz	Wild rice
5 tablespoons	75ml	Vegetable oil
10 oz	284g	Turkey kielbasa - cut 1/4" dice
2 1/2 cups	156g / 5.5oz	Chopped onions
1 1/4 cups	137g / 4.8oz	Carrots in 1/4" dice
2 1/2 lbs	1135g / 40oz	Frozen corn kernels - defrosted
2 1/2 teaspoons	12ml	Salt - or to taste
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper - or to taste
1 1/4 cups	296ml	Half-and-half - plus more if needed
		Chopped fresh chives or flat-leaf parsley - (optional)

Recipe Instructions

Place 5 cups broth into a heavy medium saucepan over medium-high heat. When it just begins to simmer, add wild rice. Reduce heat to medium-low, cover and cook until all liquid is absorbed, 20 to 30 minutes. Remove from heat. You should have 3 3/4 cups cooked rice.

Heat oil in a large, deep-sided pot over medium-high heat. When hot, add the sausage and saute, stirring until golden, 4 to 5 minutes. Add onions and carrots and cook, stirring for 3 to 4 minutes more. Add 6 cups broth and bring to a simmer over high heat. Reduce heat to low and simmer for 15 minutes.

Meanwhile, prepare the corn broth. Set aside 2 1/2 cups corn kernels. Puree remaining corn and remaining 1 1/2 cups broth in a food processor fitted with a metal blade. Process well to produce a thick, opaque broth.

Add cooked wild rice, corn broth and reserved corn kernels to pot and stir well. Cook for 10 to 15 minutes more. Season with salt and pepper. Stir in half-and-half. If soup is too thick, add additional half-and-half. Taste and add more salt and pepper if needed.

Ladle into bowls and garnish with chives or parsley, if desired.

This recipe yields 6 (2-cup) servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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