Cream of Wild Rice Soup with Sausage Meatballs

Ingredients

1 12-oz Package of Papa George’s Reduced Fat Pork Sausage Roll (Sage)
½ cup raw wild rice
5 cups chicken stock
3 ribs celery
2 large carrots
1 large onion
2 tablespoons butter
5 tablespoons flour
1 cup mushrooms, sliced
½ cup sherry
1 teaspoon lemon juice
2 ½ cups half & half
¼ teaspoon white pepper
salt, to taste

Cooking Instructions

Simmer wild rice in chicken stock until rice is soft. Strain and set aside.

Chop celery, onion, and carrots into ¼” dice. Sauté the carrots in the butter for 4 minutes.

Thaw Papa George’s reduced fat Sage Pork Sausage Roll. It becomes like dough. Form approximately 20 meatballs. Saute and set aside. (No need to drain due to reduced fat content in the Papa George’s sausage.)

In a 3-quart saucepan make the roux using the butter and flour. Cook, stirring occasionally for 4-6 minutes. Add chicken stock, whip to smooth, simmer 5 minutes. If lumpy, strain.
Add vegetables and rice, simmer 15 minutes, stirring frequently.

Simmer the mushrooms for five minutes. Add lemon juice and sherry. Add to the soup.Reduce the half and half by half and add to the soup. Season with the salt and pepper. Add the sage sausage meatballs before serving.

Makes 4 servings.
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