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| Corn and Wild Rice Soup with Smoked Sausage |
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12 1/2 cups (OR more) canned low-salt chicken broth |
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1 1/4 cups uncooked wild rice (about 7 1/2 ounces) |
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6 1/4 cups frozen corn kernels (about 2 1/2 pounds), thawed |
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2 tablespoons vegetable oil |
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10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes |
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3 carrots, peeled and diced |
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2 medium onions, chopped |
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1 1/2 cups half-and-half |
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Salt and pepper to taste |
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Chopped fresh chives OR parsley |
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In a heavy medium saucepan, heat 5 cups broth to boiling. Add wild rice and simmer, uncovered, over medium heat until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. |
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Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in food processor until a thick, almost smooth puree forms. Heat vegetable oil in a heavy large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and heat to boiling. Reduce heat to low and simmer soup 15 minutes. |
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Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half-and-half. Thin soup with more chicken broth, if desired. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) |
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Ladle soup into bowls. Garnish with chives or parsley and serve. |
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recipe from: Bon Appetit, 04/02/03
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