About this recipe:This soup is easy to make and very hearty. Sauteed sausagemeat is simmered with cheese in a creamy soup base. Enjoy with fresh bread, if desired.
450g fresh Italian sausage, casings discarded
1 small onion, diced
160g uncooked wild rice
2 (295g) tins condensed cream of chicken soup
250ml evaporated milk
450g processed cheese, such as Kraft singles, unwrapped and chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a medium frying pan, fry the sausagemeat and onions until meat is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 475ml water until tender; set aside.
In a stock pot, combine the cooked sausagemeat and onions, rice, chicken soup, milk and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.