Wild Rice Soup with Vegetables & Chicken Sausage

I saw this meal as a benchmark in my culinary career, took the extra step. I made homemade vegetable stock for my soup! It’s a lot quicker and easier than I thought.

Toss a ton of vegetables in a pot, sauté for a bit, then dump some water in and cover for 30.

Then for the soup. There were a lot of vegetables harmed in the process of making this soup. And maybe a chicken. But their sacrifice was not in vain as it has resulted in a ton of leftovers, making my life really easy for the next few days.

Wild Rice with Vegetables & Chicken Sausage

1 cup wild rice
1 tablespoon olive oil
1 shallot, diced
2 garlic cloves, minced
1 spicy chicken sausage, diced
1 cup cremini mushrooms, sliced
1 head broccoli, diced
1/2 bell pepper, diced
1 zucchini, sliced
1 cup rainbow chard, diced
3 carrots, diced
1 can crushed tomatoes
3 cups vegetable stock (ideally homemade)
1/2 cup red wine
1 tablespoon balsamic vinegar
handful fresh parsley, diced
red pepper flakes
salt and pepper

garnish: Greek yogurt, parmesan, green onion

Cook wild rice per instructions. In a large pot, heat olive oil and sauté shallot, garlic and chickens sausage for a minute until aromatic. Add in mushrooms, broccoli, bell pepper, zucchini, chard and carrots. Sautee while stirring for 6-8 minutes or until vegetables begin to soften. Pour in crushed tomatoes and wine, stir 2 more minutes. Lastly, add in broth and seasonings. Simmer for 15-20 more minutes. Serve with desired toppings.