Wild Rice & Mushroom with Andouille Soup
½ cup uncooked wild rice
1 ½ cups water
8 oz sliced Brandon’s Smoked Traditional Andouille Sausage
1/3 cup all-purpose flour
32 oz reduced sodium chicken broth
2 tablespoons butter
1 large onion, chopped
½ pound sliced fresh mushrooms
1 cup whole milk
¼ teaspoon ground black pepper
In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned (sausage is already cooked), 3-4 minutes. Remove from pan.
Mix flour and ½ cup broth until smooth. In same pan, heat butter over medium heat; sauté the onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring mixture to a boil; cook and stir until slightly thickened, 2-3 minutes. Add the milk, pepper, rice and sausage; heat through, stirring occasionally.
Serves 8 (2 quarts)
Prep time 10 minutes
Cook time 1 hour