Let’s Cook! Spicy Sausage Mushroom Soup

December 19, 2011

Here’s a healthy, warming soup – perfect for those cold winter nights (or at least as cold as it’s been here in Florida this year…).

The recipe comes from the December 2011 issue of Runner’s World magazine. The article by Jessica Girdwain features several healthy soups, all of which sound really good… I tried the one in question, not intending for it to be a blog recipe, but when I posted the picture of the finished product on Facebook there were several requests for the recipe, so here you go!

It was one of the rare times I didn’t take photos while cooking, so this time you’ll have to settle for a less-than-fantastic pic of the dish at the end, but I’m sure you’re all bright enough to figure out the steps without the usual visual aids… so now, Let’s Cook!

Spicy Sausage Mushroom Soup

Ingredients

4 oz (should be 1 link) of a Spicy, Cooked Chicken Sausage, sliced thin

1 Lb Sliced Mushrooms (your choice)

1/4 Cup Water (hope you have this on hand…)

1/4 Tsp Dried Thyme

1/8 Tsp Red Pepper Flakes

4 Cups Chopped Kale Leaves

1/4 Cup White Wine (plus more for the cook as needed)

2 1/2 Cups Chicken Broth (plus more as may be needed)

1/2 Tsp Salt

1 1/2 Cups Cooked Wild Rice

Procedure

Over medium to medium-high heat, saute the sausage in 1 tablespoon of oil until brown.

Remove the sausage and add the mushrooms and cook until softened.

Add the water and deglaze the pan.

Add the thyme, red pepper, kale and wine. Cook until the greens are wilted – about 4-5 minites.

Add the broth and salt, bring to a boil and reduce the heat and simmer about 15 minutes.

Stir in the sausage and wild rice and simmer at least 5 more minutes. If not “soupy” enough, add more broth as desired.

Serve with a nice whole grain bread for dunking…

Spicy Sausage Mushroom Soup

Yummm (forgive me for quoting Rachael…)!!!!

Tasty, and good for you, give it a try!

We’re back to the kitchen, see you soon!

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