1 lb. Outpost Chicken Applesauce Sausage, casings removed
1 cup wild rice
1 8-ounce package sliced mushrooms
1/4 cup shallots, minced
2-4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
6 cups chicken broth
1/4 cup sherry
1 cup heavy cream
2 tablespoons butter
3-5 tablespoons flour
1/2 teaspoon dried thyme
3 tablespoons fresh parsley, chopped
Salt and pepper to taste
1. In a medium sauce pan, bring wild rice and 3 cups water to a boil (optional, add ½ teaspoon salt). Cover and reduce heat to maintain a simmer. Cook until rice is tender, 45-60 minutes. Uncover and fluff with fork, drain excess liquid. Set aside.
2. Heat butter in a large stock pot over medium heat. Brown sausage. Add shallots and stir for a couple of minutes, add garlic, carrots and celery, sauté 3 - 5 minutes more. Add mushrooms and stir. Add sherry and 3 tablespoons of flour, stir, sautéing 1-2 minutes more.
3. Add broth, chicken sausage, rice and salt. Stir, scraping up browned bits. Bring to a low boil and let simmer 10 minutes.
4. Add thyme, pepper and salt to taste. Add cream and stir to combine. Stir in parsley just before serving. Freezes well - omit cream and add when thawed & heated through.
Per serving: 216 calories, 11g fat, 6g sat fat, 16g carbohydrates, 11g protein, 624mg sodium, 1g fiber
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