Rachael Ray would call this a stoup, which is supposedly a cross between a stew and a soup. But since I don't use such ridiculous words you're going to have to trust me that a big bowl of this thick hearty concoction will leave you wanting to shout "YUM-O!" Or is it "DELISH!?" Either way, grab your spoonula and dig in.
Smoked Sausage, Rice and Mushroom Soup/Stew
1 pkg (6 oz) long grain and wild rice (I used Uncle Ben's flavored with garlic and olive oil)
1/2 lb. fully cooked smoked sausage (I used smoked turkey sausage)
1 TBSP plus 2 tsp olive oil, divided
1 1/2 cups onion, diced
10 oz mushrooms, sliced
salt and pepper
1/2 tsp tarragon
1/4 tsp dried thyme
2 tsp Worchestershire sauce
3 cups chicken broth
2 TBSP corn starch
1/3 cup half & half (I used fat free)
green onions for garnish
Make rice per package instructions but do not use the butter that is recommended. Set aside.
Slice sausage in half lengthwise then dice into 1/2" pieces. Heat one TBSP olive oil in soup pot. Add sausage pieces and brown, 3-5 minutes. Remove from pot with slotted spoon to paper towel. Set aside.
Add remaining two tsp olive oil to pot. Add onions and mushrooms. Season with salt, pepper, tarragon and thyme. Saute until onions have softened and mushrooms have given up their liquid, 5-7 minutes. Add chicken broth and Worchestershire sauce. Increase heat and bring to a boil. Dissolve cornstarch in a tablespoon or two of cold water. Slowly add the cornstarch mixture to the soup. Continue to boil for a minute or two. Reduce heat a bit and stir in the reserved rice and sausage. Turn off heat and add half & half. Serve in soup bowls and garnish with sliced green onions.
*Disclaimer: This is not a Rachael Ray recipe. (But it's tasty enough to be!)