| WILD RICE SOUP WITH CORN AND SAUSAGE |
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Prep time: 10 minutes Cook time: 1 hour 10 minutes Makes 4 to 6 Servings3/4 cup uncooked wild rice 2 -1/2 cups water 1/2 teaspoon salt 1/3 cup CRISCO Corn Oil * 3 cups frozen corn kernels 1 red bell pepper, finely chopped 2 ribs celery, finely chopped 2 medium carrots, peeled and finely chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 3 cups chicken broth 1 teaspoon thyme 1 bay leaf 1 -1/2 cups fully cooked smoked sausage, diced 2 tablespoons fresh parsley, minced 1 cup milk 1 cup half-and-half Salt and pepper to taste In 2-quart saucepan combine wild rice, water and salt; heat to boiling. Reduce heat; cover and simmer for 40 minutes, or until tender. Drain in colander. Set aside. In 2-quart saucepan heat Crisco Oil over medium heat. Add corn, red bell pepper, celery, carrots, onion and garlic. Cook and stir over medium heat for about 7 minutes, or until tender. Stir in flour; cook and stir for 1 minute. Stir in chicken broth, thyme and bay leaf. Add cooked rice, sausage, parsley, milk and half-and-half. Cook over medium heat for 15 to 20 minutes, or until very hot, stirring occasionally. Season with salt and pepper; serve. * Or your favorite Crisco Oil |
