Wild Mushroom and Sausage Soup
Ingredients
1 oz.
dried porcini mushrooms
1 lb.
mild Italian sausage
1 cup
finely minced onion
½ cup
flour
4 cups
chicken broth
1 ½ cups
cooked Kowalski's Wild Rice
1 ½ tsp.
minced fresh thyme leaves, plus a few sprigs for garnish
1 ½ tsp.
minced fresh oregano leaves
½ tsp.
kosher salt, plus more for seasoning
2 tbsp.
Kowalski's Unsalted Butter
8 oz.
chopped fresh mushrooms (any variety or blend)
- freshly ground Kowalski's Black Peppercorns, to taste
1 cup
half-and-half
Directions
- Rehydrate porcini mushrooms according to pkg. directions; reserve liquid and set mushrooms aside.
- In a medium stockpot, brown sausage and onion over medium heat, breaking sausage into small pieces.
- Stir flour into browned sausage; gradually add chicken broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir for 1 min.
- Stir in porcini mushrooms and liquid, rice, thyme, oregano and ½ tsp. salt; simmer for about 5 min.
- While soup simmers, heat butter in a large skillet over medium-high heat. Add chopped mushrooms; cook, stirring frequently, until tender and dark on the edges (about 5 min.). Season with salt and pepper; remove from heat and set sautéed mushrooms aside.
- Blend half-and-half into soup; heat to serving temperature.
- Season soup with salt and pepper to taste; serve immediately, topping individual bowls with sautéed mushrooms and thyme sprigs.
