Ingredients
Scale
- 1 tbsp olive oil
- 6 beef sausages (about 14 oz total)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- 1/2 cup wild rice (about 3.5 oz)
- 3 medium potatoes, peeled and chunked
- Salt, to taste
- 1 1/2 cups light cream or half and half (12.5 fl oz)
Instructions
- In a large pot over medium heat, heat olive oil. Sauté onion, celery, and carrots until soft (about 5 minutes). Stir in garlic and thyme; cook for 1 minute.
- Add the sausages to the pot and brown on all sides for about 8–10 minutes. Remove from pot and slice into bite-sized pieces.
- Sprinkle flour over the sautéed vegetables; stir well. Gradually pour in broth while stirring to prevent lumps.
- Return sausage to the pot along with bay leaves and wild rice. Add chunked potatoes and bring to a gentle boil.
- Reduce heat to low; cover and simmer for about 30 minutes until potatoes are tender. Season with salt and stir in light cream before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 445
- Sugar: 6g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg