Mushroom Wild Rice and Smoked Sausage Soup

This one-pan flavor sensation is both a time saver and savory experience!

Ingredients

—3 Links: Queen City Sausage Garlic Franks or QCS favorite

—10 OZ Portobello mushrooms.  Sliced

—2 PK-8 OZ EA Kroger Cooked Wild Rice

—1 Carton-32 OZ Beef bone broth

—3 Stalks Celery hearts.  Cut into 3/4” slices

—3 Large Carrots.  Cut into 3/4” slices

—5 TBLS Butter divided

—Sea salt and black pepper

—1 Yellow onion.  Diced

—1 TBLS Fresh garlic.  Minced

Directions

1. Large pot or skillet, add 1/2 of the butter, medium-low heat.  Add the sausages and mushrooms to brown.  Remove and hold

2. Add remaining butter and add the celery, onions, carrots, and garlic.  Add 1/2 TSP salt.  Cook about 4 minutes

3. Add the broth, and wild rice and simmer for 3 minutes

4. Add the sausages and mushrooms.  Season with more salt and pepper. Blend throughly and serve