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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut wild rice and sausage soup Recipe

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This recipe for Butternut wild rice and sausage soup is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
salt
pepper
12 C chicken broth
2 ½ C onions
1 C wild rice
¾ pounds smoked sausage(kielbasa) cut into ¼ inch slices
2 C corn kernels,
1 ½ C half and half
1 T parsley
Directions:
Directions:
Preheat oven to 400º, season squash with oil, salt and pepper and bake for 45 min until tender.
Puree squash and 2 C chicken broth. In pan bring 4 C broth and ½ C onions to simmer, stir in rice and cook until rice is tender and liquid is absorbed. Cool rice. In another pan, add oil and brown sausage, add remaining onions and corn. Season with salt and pepper. Add remaining 6 cups broth and squash puree and bring to a boil. Reduce heat to low and cover and simmer for 20 minutes. Stir in rice and cook 10 minutes. Remove from hear, stir in half and half and parsley.

 

 

 

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