Creamy Sausage Vegetable Soup
This Creamy Sausage Vegetable Soup is especially warm and comforting on chilly days. It is delicious served with crusty bread.
creamy sausage vegetable soup
or cocktail sausages, cut into halves (13 oz/370g)
(cut into coins)
(cut cross-wise into ¼ inch thick slices)
or chicken stock (1.5 liters)
(stems removed and sliced) (225g)
(cooked) (6 oz/170g)
(peeled and cubed)
and pepper to taste
mixed with ¼ cup (60ml) water
Heat vegetable oil in a large heavy pot. Brown sausages for 2 to 3 minutes. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 2 to 3 minutes. Stir in dried thyme.
Pour in ham or chicken stock. Bring soup to a boil.
Add button mushrooms, cooked wild rice, and potatoes. Allow soup to come back up to a boil. Cover, reduce heat and continue to simmer for 30 minutes.
Return browned sausages to the pot. Add milk and season with salt and pepper. Bring soup back up to a gentle boil.
Stir in cornstarch mixture to thicken soup. Turn off heat.
Serve warm with crusty bread.
Tried this recipe?
Creamy Sausage Vegetable Soup at https://www.rotinrice.com/creamy-sausage-vegetable-soup/