Ingredients:
- 2 Tbsp. butter
- 3 cloves garlic, minced
- 1/2 small onion, chopped
- 1/2 cup carrots, chopped
- 4 links Italian sausage, sliced
- 8 cups chicken stock
- 1 tsp. dried oregano
- 1 Tbsp. dried basil
- ¼ cup chopped fresh parsley
- 2 cups uncooked white rice
- ½ cup heavy cream
Directions:
- Heat butter in a large pot over medium heat. Add garlic, onion, carrots and cook, stirring, for 3 minutes or until tender.
- Add sausage, browning well on all sides, about 5 minutes. Add chicken stock, oregano, basil, and parsley.
- Bring to a boil, reduce heat to low and simmer for 1 hour. Add rice and simmer 30 minutes longer. Add cream, stirring well.
- Remove from heat and let soup rest for 5 minutes before serving.
