Porcini Mushroom & Sausage Soup

5:00 PM, Jan 25, 2013   |    comments
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GOLDEN VALLEY, Minn-- Slipping nutritious foods into your diet is easy when you have a little inspiration. Rachael Perron, Culinary Director for Kowalski's Markets, has come up with some effortless ways to incorporate them into some of our favorite meals and snacks.

These simple ideas are particularly easy to swallow - such as adding beans and greens to your all of your favorite soups. Join her in the kitchen to make Porcini Mushroom and Sausage Soup (featuring good-for-you spinach and Northern beans).

PORCINI MUSHROOM AND SAUSAGE SOUP

1 oz. pkg. dried porcini mushrooms
1 lb. Kowalski's All Natural Mild Bulk Italian Sausage
1 cup finely minced onion
½ cup flour
4 cups low-sodium chicken broth
1 cup cooked wild rice
15 oz. canned Northern beans, rinsed and drained
1 tsp. dried thyme
1 tsp. dried oregano
¼ tsp. coarse ground black pepper, plus more for seasoning
¼ tsp. crushed red pepper flakes
4 cups roughly chopped baby spinach
1 cup half-and-half
- kosher salt, to taste

In a medium bowl, pour 2 cups boiling water over mushrooms; allow to stand 10 min. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside. In a medium stockpot, cook sausage and onions over medium heat, breaking sausage into small pieces. Stir flour into cooked sausage; gradually whisk in stock.

Cook, stirring constantly, until mixture boils; boil and stir 1 min. Stir in mushrooms and their soaking liquid, rice, beans, thyme, oregano, pepper and red pepper flakes. Add spinach; return to a boil 1 min., then reduce heat to low and simmer. Cover pot; cook for 10 min. Blend in half-and-half; heat to serving temperature. Season to taste with salt and pepper.
Serves 8.

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