Sunday, October 6, 2013

Corn and Wild Rice Soup

 Corn and Wild Rice Soup
12 c. (or more) of chicken broth, divided
1 1/4 c. wild rice (Gourmet house suggested)
2.5 lbs frozen corn (4 cups + 1 cup,divided)
1 Tbsp. canola oil
1 Tbsp. unsalted butter
12 oz. FULLY COOKED smoked sausage, cut into 1/2 inch cubes
3 carrots, peeled and diced
2 c. chopped onion
1/2-1 cup heavy cream (optional)
Chopped fresh parsley or chives

Bring 4 cups chicken broth to a boil in a medium saucepan. Add wild rice, reduce heat and simmer (covered) until almost tender, about 40 minutes. Drain and set aside.(You undercook it a bit here- it will cook longer in the soup)

Blend 4 cups of corn with 2 cups of broth in a food processor until a thick almost puree forms. Set aside. Heat the oil and butter in a large stockpot over medium high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Saute until the onion is soft. Add remaining 6 cups of broth and simmer (reduce heat to low) and cook for 15 minutes. Add cooked wild rice, corn puree,plus 1 cup whole corn. Cook 15 more minutes. Stir in the cream (optional). Thin with extra broth if desired. Season with salt and pepper. Garnish with chopped chives or parsley.
Serves 12
Notes: You can freeze this (before adding the cream! Thaw and then add the cream when ready to eat.)Wild rice is a grass and  harvested by hand.Don't spend a lot and rinse before using.