Hearty & Healthy Sausage Mushroom & Wild Rice Soup: A Delicious Comfort Meal for Wellness
It’s always fascinating how a culinary journey can take an unexpected turn. My initial thought when gathering ingredients was to whip up a classic cream of mushroom soup. Having recently indulged in my stuffed mushrooms for a social gathering, I found myself craving more of that earthy mushroom goodness. However, as I rummaged through the freezer, the sight of some chicken sausage sparked a new inspiration. Why not pivot from the creamy base and elevate it into a richer, more robust golden mushroom soup? This adjustment promised a heartier meal while still embracing the delightful flavor of mushrooms.
Furthermore, the original concept for a soup often includes barley, a traditional grain known for its chewy texture. Yet, my personal preference leans heavily towards the distinctive flavor and texture of wild rice. Its nuttiness and slightly firm bite add a wonderful depth to any soup, making it a perfect complement to the savory sausage and tender mushrooms. This ingredient swap wasn’t just about taste; it also aligned with a desire for a dish that felt both wholesome and satisfying, a perfect fit for an evolving lifestyle focus on health and well-being.
Beyond the kitchen, my personal journey has also taken a significant turn, largely thanks to a small device that has had a monumental impact on my daily routine. I recently acquired a FitBit Flex, and I absolutely adore it. In less than two weeks of wearing it, I’ve noticed a remarkable increase in my activity levels. The beauty of the FitBit lies in its seamless integration: you set your personal goals either through the app or their website, and the ‘tracker’ bracelet automatically syncs, keeping you updated on your progress. The default daily step goal is 10,000, a target that initially seemed quite ambitious.
Prior to the FitBit, on an average day spent primarily at my computer, I would barely reach 5,000 steps. Now, armed with this digital motivator, I find myself making conscious choices to increase my movement. This includes simple yet effective changes, like parking further away from the entrance when I go to the grocery store, or opting to walk to destinations I might have previously driven to. The gamified aspect of achieving goals is surprisingly powerful; just the other night, receiving an app notification that I was close to my 10K step goal spurred me into action. Despite the late hour and my fatigue, I found myself pacing around the house, determined to hit that target. This constant, gentle nudge towards a more active lifestyle has been a game-changer.
My motivation for these changes extends beyond just wanting to lose weight, though that is certainly a goal. More profoundly, I am committed to significantly improving my overall health. Having just celebrated my 48th birthday at the beginning of May, I realized there was no better time than the present to get serious about adopting healthier eating habits and incorporating more cardiovascular exercise into my life. Even if it starts with small, manageable steps, consistency is key, and the FitBit has been an invaluable tool in fostering that consistency.
Coupled with increased activity, I’ve also been meticulously monitoring my food intake, logging everything into the FitBit app. This diligent tracking has been incredibly eye-opening. I’m genuinely proud of the progress I’ve made, especially considering that it wasn’t uncommon for me to consume a candy bar daily. The app revealed that I was eating far more junk food than I had consciously realized. While I consistently made good choices by including fresh vegetables, fruits, cheese, and nuts in my diet, I was also regularly snacking on packaged chips, cookies, and, of course, candy. This awareness has empowered me to make better decisions, and the results are already tangible: I’ve successfully lost a few pounds. My hope is to maintain this positive momentum by continuing to make nutritious choices, and recipes like this wholesome sausage mushroom and wild rice soup are perfect examples of the kind of healthy comfort food that supports my journey.
Mushroom Soup with Sausage & Wild Rice: A Wholesome Meal for Busy Lives
Lately, my time in the kitchen for elaborate cooking or baking has been quite limited. My craft business has grown considerably, keeping me exceptionally busy. This year is particularly exciting with the release of my 3rd, 4th, and 5th books, all slated to go on sale in August! One of these, Star Wars Mania, fills me with immense excitement and anticipation. Additionally, I’m deeply immersed in developing a line of branded craft kits specifically for kids, which are projected to launch in 2016. As you can imagine, this creative whirlwind means I’ve spent far more hours at the craft table, surrounded by glitter and glue, than I have at the mixer or tending to a saucepan. The demands of a growing business often mean finding efficient and healthy meal solutions.
However, despite the demanding schedule, I managed to carve out time today to bring this fantastic mushroom soup recipe to life, and the result was truly delicious! It’s the perfect blend of savory and hearty, making it an ideal choice for a satisfying meal without a heavy calorie count. The quantities listed in the recipe yield three generous servings, which is perfect for a quick, healthy lunch today and two more to save for easy meals later in the week. If you’re cooking for a family or simply want more leftovers, this recipe is incredibly easy to double or even triple. With only 195 calories per serving, it’s not just a main meal option; it also makes a wonderfully comforting and guilt-free afternoon snack when those cravings strike. This soup proves that healthy eating doesn’t mean sacrificing flavor or satisfaction, even when life gets busy.
For the sausage component, I utilized a chicken sausage link that I conveniently had on hand. The beauty of this recipe is its flexibility; you can easily substitute it with whatever your favorite sausage variety may be. Whether you prefer a spicier Italian sausage, a leaner turkey sausage, or even a vegetarian option, the core flavors of the mushrooms and wild rice will still shine through beautifully. This adaptability makes the soup a wonderful base for customization, catering to diverse tastes and dietary preferences.
The preparation begins with the wild rice, which requires a bit of time to cook to perfection. Combine the wild rice and chicken broth in a small saucepan, bring it to a boil, then reduce the heat, cover, and let it simmer for approximately 30 minutes. Don’t be concerned if there’s still some liquid remaining in the pan; this will be incorporated into the final soup, adding extra flavor and body.
While the rice is simmering, you can start on the other components. Heat olive oil and butter in a medium saucepan. Add your chosen sausage and cook it until it’s beautifully browned on all sides, releasing its savory aromas. Once cooked, remove the sausage to a plate, slice it into bite-sized pieces, and set it aside. This browning step is crucial as it creates a flavorful fond at the bottom of the pan, which will enrich the entire soup. Next, add the finely chopped shallots to the remaining oil and butter in the pan and sauté them for about a minute until they become fragrant and slightly translucent. Shallots offer a milder, sweeter onion flavor that beautifully complements the mushrooms.
Following the shallots, it’s time to introduce the star of the show: the sliced baby bella mushrooms. Toss them with the shallots and continue to cook over medium heat for 8-10 minutes, stirring occasionally. This extended cooking time allows the mushrooms to release their moisture and develop a deep, rich, umami flavor, which is essential for a truly outstanding mushroom soup. Browning them properly contributes significantly to the depth of the soup’s taste.
Once the mushrooms are beautifully browned and tender, stir in the reserved sliced sausage, along with finely chopped celery, minced fresh sage, salt, and pepper. The celery adds a subtle crispness and aromatic base, while fresh sage introduces a wonderfully warm, earthy note that pairs exceptionally well with both mushrooms and sausage. Next, sprinkle a tablespoon of flour over the ingredients and stir thoroughly to combine. The flour acts as a thickening agent, creating a smoother, more substantial broth. Pour in the Chardonnay (or other dry white wine) and cook, stirring frequently, until the liquid has reduced by half, which typically takes about 4 minutes. The wine adds a bright acidity and complex layer of flavor that really elevates the soup.
Finally, add the vegetable broth along with the cooked wild rice and any remaining broth from its pan. Stir everything together and bring the mixture to a boil. Reduce the heat and let the soup simmer, uncovered, for another 12-15 minutes. This simmering period allows all the flavors to meld together beautifully and the soup to thicken slightly. For a touch of creaminess, stir in the heavy cream or half and half during the last minute or two of cooking, just until it’s heated through. This final addition adds a luxurious texture without making the soup overly heavy, perfectly balancing the rich flavors of the sausage and mushrooms. Serve hot and enjoy this comforting, healthy, and incredibly flavorful meal.
You might also like these comforting soup recipes:
- Rustic Garlic Potato Soup
- Easy Cheddar Topped Potato Soup
- Chipotle Chicken Soup
- Creamy White Cheddar Corn Soup
- Cream of Mushroom Soup
Sausage Mushroom & Wild Rice Soup
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Ingredients
- ¼ cup wild rice
- ¾ cup chicken broth
- 1 ½ cups vegetable broth
- 1 teaspoon unsalted butter
- 2 teaspoons olive oil
- 1 chicken sausage link
- ½ cup finely chopped shallot
- 8- ounces sliced baby bella mushrooms
- 1 stalk celery finely chopped
- 2 teaspoons minced fresh sage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon flour
- ½ cup Chardonnay or other dry white wine
- 2 teaspoons heavy whipping cream or half and half
Instructions
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Combine wild rice and chicken broth in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 30 minutes. There will still be liquid left in the pan.
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Meanwhile, heat olive oil and butter in a medium saucepan and cook sausage, browning it on all sides. Remove sausage to a plate, slice and set aside. Add shallots to the oil/butter in the pan and saute for a minute or so, then add sliced mushrooms. Toss to combine and cook over medium heat for 8-10 minutes, stirring occasionally.
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Stir in sliced sausage, celery, sage, salt and pepper. Sprinkle with flour and stir to combine. Add Chardonnay and cook until reduced by half, about 4 minutes or so. Add vegetable broth as well as the rice and its remaining broth, stir and bring to a boil. Reduce heat and simmer uncovered for 12-15 minutes. Stir in heavy cream and cook for another minute or two until heated through.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.