Wild Rice Mushroom Soup

• 1/2 cup uncooked wild rice
• 1-1/2 cups water
• 8 ounces smoked turkey sausage, sliced
• 1/3 cup all-purpose flour
• 1 carton (32 ounces) reduced-sodium chicken broth, divided
• 2 tablespoons butter
• 1 large onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 cup whole milk
• 1/4 teaspoon pepper

1. In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
2. In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan.
3. Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

wild rice, water, turkey sausage, flour, chicken broth, butter, onion, mushrooms, milk, pepper

Taken from www.tasteofhome.com/recipes/wild-rice-mushroom-soup/ (may not work)