HUNGARIAN SAUSAGE, MUSHROOM, AND WILD RICE SOUP

Ciao Bella|Gluten-free|Pork|Soups and Chowders

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 large leek, chopped (about 2 cups)

6 large garlic cloves, chopped

1 pound sweet Italian bulk sausage

20 ounces mushrooms, sliced or rough chopped (I use a mix of wild and button)

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons sweet Hungarian paprika (plus more for garnish)

3 cups beef or mushroom stock

2 cups heavy cream

1 tablespoon Worcestershire sauce

¼ cup fresh dill, chopped (plus more for garnish)

3 cups cooked wild rice

1, 15.5 ounce can cannellini beans, drained and rinsed

¾ cup sour cream (plus more for garnish)

Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onions, garlic, and leeks and cook for 2-3 minutes until soft and fragrant. Add the sausage to the pan and continue cooking, breaking it up with a spatula or wooden spoon into small pieces, for 8-10 minutes until the sausage is cooked through and begins to lightly brown.

Add the mushrooms and cook for 5-6 minutes more, stirring occasionally, until the mushrooms begin to soften and lightly brown.

Add the Ciao Bella Italian seasoning, salt, pepper, and paprika to the pot and stir to combine. Add the stock, cream, and Worcestershire. Bring to a very low boil and cook for 10-15 minutes letting the flavors meld and the stock to slightly reduce.

Reduce the heat to low and add the dill, wild rice, cannellini beans, and sour cream to the pot and stir until well combined.

Serve the soup hot in bowls garnished with a dollop of sour cream, more fresh dill, and a sprinkle of paprika on top.