Evenings greetings from the bi-polar state of Washington. It's been getting pretty cold here of late and to be honest nothing says warmth like a nice big bowl of soup. This is from my cuisine at home magazine and the flavors are perfect and the color well look at the picture need I say more?
I did do some tweaking but not much and I'll post the differences I did as always. I do hope you enjoy this recipe as much as my family did!
Ingredients:
14 oz turkey kielbasa, half-moon sliced
2 Tbsp unsalted butter
1 Cup diced onion (I used shallots instead)
½ Cup diced celery
½ Cup diced red bell pepper
2 Tbsp minced garlic
1/8 tsp cayenne pepper ( I used red pepper flakes cos that's what I had)
1 sprig fresh thyme( I used 1/2 tsp. of dried thyme)
1 dried bay leaf
1 Cup dry wild rice( I used a box mix but left out the seasoning packet)
2 Tbsp all-purpose flour
½ Cup dry sherry ( I used 1/4C cos cooking sherry is a bit strong)
6 Cups low-sodium chicken broth
4 Cups diced butternut squash
½ Cup heavy cream
Salt and pepper to taste
Directions:
Cook kielbasa in a Dutch oven or large pot over medium-high heat until brown. Transfer to a paper-towel lined plate
Melt
butter in same pot, then stir in onion, celery, bell pepper, garlic,
cayenne, thyme, and bay leaf; sauté until onion is translucent, about 5
minutes
Stir in rice
Stir in flour to coat
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes
Add broth and kielbasa, bring to a boil, and reduce heat to medium-low
Cover pot and simmer soup until rice is nearly cooked, about 1 hour
Add squash, cover, and cook until squash is tender, about 10 minutes more (I took about 2 cups of the soup mix minus the sausage and pureed it with my handheld blender to help thicken the soup up a bit, added a nice texture).
Stir in cream and season with salt and pepper to taste
Comments