Wild Rice and Mushroom Soup with Sausage

Dinner, Lunch, Sausages
Wild Rice and Mushroom Soup with Sausage
Prep Time

15 min

Cook Time

45 min



Share This Recipe
Share This Recipe


  • 1 pound of True Story Sweet Italian Sausage
  • 4 ¼ cups water
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ¼ ounce dried shiitake mushrooms, rinsed
  • 1 garlic clove, peeled, plus 4 cloves, minced
  • ¼ teaspoons baking soda
  • 1 cup wild rice
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 1 onion, chopped fine
  • 1 teaspoon tomato paste
  • ⅔ cup dry sherry
  • 1 teaspoon or so of white wine vinegar.
  • 4 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • ½ cup heavy cream
  • ¼ cup cornstarch
  • ¼ cup minced fresh chives
  • salt and pepper to taste


  1. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder (or a blender) until finely ground (you should have about 3 tablespoons).
  2. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to the oven and bake until rice is tender, 35 to 50 minutes. Strain rice through a fine-mesh strainer and set in a liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
  3. Meanwhile, in a soup pot, cook sausage over medium heat until browned. Remove and set aside. Melt butter in same soup pot over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally until vegetables are browned and dark fond develops on the bottom of the pot (about 15 minutes). Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry (about 2 minutes). Add ground shiitake mushrooms, reserved rice cooking liquid, broth, white wine vinegar and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender (about 20 minutes).
  4. Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper (to taste) and serve.

More Recipes

  • I loveeee your guys’ products! Its been helping me eat healthy and trim some weight. My whole family loved these!!

    – Tammy

  • I recently purchased your Organic Uncured Italian Dry Salame and am extremely impressed. You can really taste the difference between other dry salame and this one. Keep making delicious Organic Uncured Italian Dry Salame!

    – Matt

  • I just tried your old fashioned hot dogs for the first time, WOW! I have spent decades sampling every hot dog available and was blown away by how fantastic yours is. The flavor, the snap, and the authentic taste of beef. By far the best.

    – Mark

  • We just served the apple and wildflower honey chicken sausage... the best tasting ever, not to mention the added benefit of knowing the products are high quality and the company prioritizes animal welfare, both of which are very important to my family.

    – Deborah

  • We've tried the Organic Beef Hot Dogs and were so pleased to find them as we don't eat hot dogs unless they are free of chemicals, etc. Thank you so much for producing healthy alternatives for us!!

    – Elizabeth

  • I have shared how delicious your sausages are with several friends who care about what they put into their bodies. I have multiple food allergies and my body loves this. Your Organic Sweet Italian Chicken Sausage is the best!

    – Debbie

  • Thank you for making awesome and great tasting sausage my family and I love to eat. Your company is doing a awesome job. Keep up the fantastic work and thank you.

    – Tricia

Find True Story near you.