CORN & WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender --about 1 hour. Meanwhile blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Stir for about 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat and simmer 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until rice is tender and flavors blend, about 15 minutes. Mix in half & half. Thin soup with more chicken broth if desired. Season with salt and pepper. Garnish with chives or parsley.