Corn And Wild Rice Soup With Smoked Sausage

Directions

1. Place 5 c. broth into a heavy medium saucepan over medium-high heat. When it just begins to simmer, add in wild rice. Reduce heat to medium-low, cover and cook till all liquid is absorbed, 20 to 30 min. Remove from heat. You should have 3 3/4 c. cooked rice.
2. Heat oil in a large, deep-sided pot over medium-high heat. When warm, add in the sausage and saute/fry, stirring till golden brown, 4 to 5 min. Add in onions and carrots and cook, stirring for 3 to 4 min more. Add in 6 c. broth and bring to a simmer over high heat. Reduce heat to low and simmer for 15 min.
3. Meanwhile, prepare the corn broth. Set aside 2 1/2 c. corn kernels. Puree remaining corn and remaining 1 1/2 c. broth in a food processor fitted with a metal blade. Process well to produce a thick, opaque broth.
4. Add in cooked wild rice, corn broth and reserved corn kernels to pot and stir well. Cook for 10 to 15 min more. Season with salt and pepper. Stir in half-and-half. If soup is too thick, add in additional half-and-half. Taste and add in more salt and pepper if needed.
5. Ladle into bowls and garnish with chives or possibly parsley, if you like.
6. This recipe yields 6 (2-c.) servings.