Sort ingredients
uberjonas
QR Code
Listen
Pdf
Place the wild rice plus two cups water in a rice cooker. Set it on the brown rice setting and let it go. (Brown takes longer than the white rice setting, so be sure and plan ahead! Sorry to get all mom on you.)
Heat a large soup pot over medium. Add the sausage and cook all over, breaking up with a wooden spoon, until no longer pink. Add the sliced mushrooms to the pot and cook about five minutes, until they have shriveled and darkened in color. Add a pinch of salt and give it a stir. Now add the the stock and milk and bring to a boil. Reduce the heat and simmer on low until the rice is ready.
Add some of the rice to the soup if you like and give it a good stir. Squeeze the lemon in and serve immediately! (You can also place the rice in soup bowls and ladle the soup over. I just prefer the rice on the side so it doesn’t absorb too much of the liquid and get mushy.)
Garnish with chopped parsley and parmesan!
Serves 6.