Ingredients:

  • 1 tbsp olive oil
  • 400g (6) sausages, any flavor
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • 3 tbsp plain/all-purpose flour
  • 750ml (3 cups) chicken or vegetable stock
  • 2 bay leaves
  • 100g (½ cup) wild rice
  • [3 medium potatoes, peeled and cut into chunks]
  • [375ml (1½ cups) single/light cream or half-and-half]
  • [Salt to taste]

Instructions:

  1. Heat olive oil in a large soup pot over medium heat.
  2. Remove sausages from casings, add them to the pot, breaking them up with a spatula. Fry until golden brown on all sides; remove from pot.
  3. In the same pot (remove excess fat if necessary but leave about 2 tablespoons), add chopped onion, celery, and carrots. Cook over low heat for about 10 minutes.
  4. Add minced garlic and dried thyme; cook for an additional 30 seconds.
  5. Sprinkle flour over vegetables; stir to combine until it forms a paste-like roux—cook for another couple of minutes.
  6. Return cooked sausage to the pot; pour in some chicken stock while stirring until well mixed with roux.
  7. Add remaining stock along with bay leaves and wild rice; bring to boil then reduce heat to simmer for about it