Cooking Instructions

• Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.
• To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer.
• Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
• Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a simmer and cook over low to medium heat for 30 minutes.
• Then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked.
• Finally, pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley.