• 1 Yellow Onion, Diced
• 3-4 Stalks of Celery, Diced
• 4-5 Carrots, Peeled and Diced
• 4-5 Garlic Cloves, Minced
• 1 Tbsp Olive Oil
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Pound Ground Italian Sausage
• 2 Tbsp Butter
• 1/4 Cup Flour
• 4 Cups Cold Chicken Stock
• 1 Tsp Rosemary
• 1 Tsp Thyme
• 1 Pound Sliced Mushrooms, Baby Portobello or White
• 8oz Cooked Wild Rice
• 1 1/2 Cups Whole Milk
• 1 Cup Heavy Cream

Method-

Heat a large pot with the oil, onion, celery, carrots and garlic. Season with salt and pepper and simmer until starting to become tender- about 5 minutes. Add in the sausage and cook until the sausage is fully cooked. Add in butter and flour and mix well, cook for another 5 minutes before adding in chicken stock. Whisk together until smooth and bring to a simmer, stirring often. Add in herbs, mushrooms and rice. Simmer for 5 minutes. Add in milk and cream and simmer until thickened.

Serves 4-6