Heartland Smoked Sausage Soup

1 (4-ounce) box wild rice
7 cups homemade chicken broth or low-salt chicken broth, divided
1 pound frozen corn kernels, divided
Vegetable cooking spray
1/2 pound smoked sausage or low fat smoked sausage, sliced into 1/8-inch slices
1/2 tsp. dried thyme
1 cup carrots, peeled and thinly sliced
1 cup onion, diced
1 cup half and half cream

Place raw rice in a large fine strainer and wash under cold running water until the water is clear.

Over medium heat and in a medium saucepan, combine rice and 2-1/2 cups broth. Bring to a boil, cover and simmer until all the broth is absorbed, about 40-45 minutes.

Meanwhile, place 2 cups corn and 1 cup broth in a food processor and process for several seconds until the corn is pureed. Reserve.

Spray the bottom of a 5 quart Dutch oven with vegetable cooking spray and place over medium heat. Stir in the sliced sausage and saute for about 4-5 minutes. Stir in thyme, carrots and onions; saute until the vegetables are tender-crisp. Stir in the remaining broth (3-1Ú2 cups) and bring the soup to a quick boil. Reduce the heat to low, cover and simmer for about 10-15 minutes.

Stir in the remaining whole corn, reserved corn puree and rice. Cover and continue to simmer for about 15 minutes.

Reduce heat to low, stir in cream and heat for 2-3 minutes. Serve hot.

Servings: 6
Source: National Hot Dog and Sausage Council