Creamy Mushroom and Wild Rice Soup with Sausage

When the winter winds chill me to the bone, I make a pot of my hearty mushroom and wild rice soup with sausage. This creamy, earthy soup is so simple and quick to make you can have it any night of the week.

=== 🍽🍸🥩 RECIPE ===
1/2 cup (75 g) wild rice
8 ounces (230 g) smoked sausage, sliced
1/3 cup (45 g) all purpose flour
32 ounces (960 ml) chicken stock
2 tablespoons butter
1 large onion, chopped
10 ounces (280 g) fresh mushrooms, sliced
1 cup (240 ml) whole milk
Salt and pepper

Cook rice per package directions. Hint: I like to use chicken stock instead of water to give even more flavor.
In a large pan or Dutch oven, cook the sausage over medium heat until lightly browned. Remove from the pot and set aside.

Take 1/2 cup (120 ml) of stock, combine with1/3 cup (45 g) flour, mix well until smooth. Set aside.

In the same pan, heat the butter over medium heat. Sauté the onion and mushrooms until tender. Add the chicken stock, and then gradually mix in the flour/stock mixture. Bring to a boil, reduce to simmer and cook until slightly thickened, stirring occasionally.

Once thickened, add the milk, rice and sausage. Let soup simmer until everything is combined and heated through, stirring occasionally – about 15 minutes.

Yield: 4 servings