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Tracy's Chicken Wild Rice Soup
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Bay View customers have raved about this soup, prepared and sampled by our food ambassador, Tracy. It’s her original recipe, inspired by our chicken sausage. Perfect for chilly nights, served with a baguette.  
makes 12 - 14 cups


1 lb. Outpost Chicken Applesauce Sausage, casings removed
1 cup wild rice
1 8-ounce package sliced mushrooms
1/4 cup shallots, minced
2-4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
6 cups chicken broth
1/4 cup sherry
1 cup heavy cream
2 tablespoons butter
3-5 tablespoons flour
1/2 teaspoon dried thyme
3 tablespoons fresh parsley, chopped
Salt and pepper to taste

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Tracy's Chicken Wild Rice Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.  In a medium sauce pan, bring wild rice and 3 cups water to a boil (optional, add ½ teaspoon salt). Cover and reduce heat to maintain a simmer. Cook until rice is tender, 45-60 minutes. Uncover and fluff with fork, drain excess liquid. Set aside.
2.  Heat butter in a large stock pot over medium heat. Brown sausage. Add shallots and stir for a couple of minutes, add garlic, carrots and celery, sauté 3 - 5 minutes more. Add mushrooms and stir. Add sherry and 3 tablespoons of flour, stir, sautéing 1-2 minutes more.
3.  Add broth, chicken sausage, rice and salt. Stir, scraping up browned bits. Bring to a low boil and let simmer 10 minutes.
4.  Add thyme, pepper and salt to taste. Add cream and stir to combine. Stir in parsley just before serving. Freezes well - omit cream and add when thawed & heated through.

Per serving: 216 calories, 11g fat, 6g sat fat, 16g carbohydrates, 11g protein, 624mg sodium, 1g fiber

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