Ingredients
Scale
- 1 tbsp olive oil
- 400g (6) turkey sausages (chicken, beef, lamb, or turkey)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain flour
- 1 litre (4 cups) chicken or vegetable stock
- 2 bay leaves
- 100g (1/2 cup) wild rice
- 3 medium potatoes, peeled and cubed
- 375ml (1 1/2 cups) light cream or plant-based alternative
- Salt to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Remove turkey sausage from its casing and add to the pot. Cook until golden brown and fully cooked. Transfer to a plate.
- In the same pot, add onion, celery, and carrots; sauté for about 10 minutes until softened. Stir in garlic and thyme; cook for an additional minute.
- Sprinkle flour over the mixture and combine until it forms a paste. Cook for another couple of minutes before adding back the turkey sausage.
- Slowly pour in some chicken stock while stirring to combine with the roux. Gradually add remaining stock along with bay leaves and wild rice. Bring to a simmer for about 30 minutes.
- Add cubed potatoes to the pot; cook for an additional 15 minutes until both potatoes and rice are tender.
- Stir in light cream or alternative; season with salt as needed. Allow to warm through before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg