Directions

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