Hearty homemade soups are the best. They’re like a hug in a bowl, warming you inside and out. It’s easy to make a wide variety of soups at home and bypass all of the sodium and preservatives they pack into the cans at the supermarket. Once you realize how little flavor canned soups actually have and start experimenting at home, you’ll never go back.
The sausage in this soup is what gives it a little zing, and the texture of the mushrooms makes it even more filling. I think this soup would be delicious with a variation of herbs, too. Possibly sage? Hmm!!
Also! Just a note that starting next week I’ll be sharing my recipes and informational posts in video format over on YouTube for VLOGMAS!!! I don’t think I’ll have time to post daily videos (yikes) and get written posts up as well, so make sure you’re subscribed to the channel if you’d like to keep up!
Now let’s get this soup on . . .
1-2 tbs olive oil
1 lb sausage
1 yellow onion
2 cloves garlic
4 cups chicken broth
1 pint baby bella mushrooms, sliced
1-2 Portobello mushrooms, chopped
2 tbs fresh parsley
1 tbs fresh thyme
2 handfuls kale
Sautee onion in olive oil in the bottom of a large pot 3-5 minutes. Crumble raw sausage and add to onion. Continue to sautee until sausage is cooked and onions are translucent. Add garlic and sautee an additional 3-5 minutes.
Pour in chicken broth and bring to a boil. Reduce heat and add chopped bella and Portobello mushrooms, parsley, and thyme. Simmer 10-15 minutes, or until mushrooms are cooked. Stir in kale to wilt.
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