Winter Sausage and Mushroom Soup
with carrots / turnips

Name: Winter Sausage and Mushroom Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 12 oz Carrots, chopped; 6 oz Turnips, chopped (sub rutabaga or potatoes); 3 cloves Garlic, chopped; 8 oz Mushrooms, any button, sliced (look for pre-sliced to save time); 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Oil, cooking; 12 oz Sausage, Italian and raw; 1 Tbsp Bragg's / coconut aminos; 1/2 tsp Oregano, dried; 1/2 tsp Thyme, dried; 5 cups Stock, any type; 1 can Tomatoes, petite diced (14 oz / 397 g); 1 Bay leaves; 4 Tbsp Oil, olive; 2 tsp Lemon juice

Active: 30 Total: 30

Original GF Paleo Vegetarian

A bowl of vegetable-packed soup is the perfect cozy meal for cold winter months. This one gets a seasonal twist with root vegetables and mushrooms.
Smarts #1: Stir Bragg's / coconut aminos into the soup for a rich savory flavor and drizzle each bowl of soup with warm oil infused with fresh green onions.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Winter Sausage and Mushroom Soup:

Onions, medium - 1 , chopped
Carrots - 12 oz , chopped
Turnips - 6 oz , chopped (sub rutabaga or potatoes)
Garlic - 3 cloves , chopped
Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
Green onions - 2 stalks , chopped, green and white parts combined
Oil, cooking - 1 Tbsp
Sausage, Italian and raw - 12 oz
Bragg's / coconut aminos - 1 Tbsp
Oregano, dried - 1/2 tsp
Thyme, dried - 1/2 tsp
Stock, any type - 5 cups
Tomatoes, petite diced (14 oz / 397 g) - 1 can
Bay leaves - 1
Oil, olive - 4 Tbsp
Lemon juice - 2 tsp

Prep

Onions / Carrots / Turnips / Garlic - Prep as directed. Combine onions, carrots, and turnips. Store garlic separately. (Can be done up to 5 days ahead)
Mushrooms / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Heat a Dutch oven with cooking oil over medium heat. Add sausage and saute, breaking sausage apart, until cooked through, 6 to 8 minutes.
Add onions, carrots, and turnips with some salt. Saute until onions are starting to soften, 3 to 4 minutes.
Add mushrooms, garlic, aminos, oregano, and thyme. Saute until spices are fragrant, ~2 minutes.
Add stock, tomatoes (including liquid), and bay leaves to pan. Bring to a simmer. Cover with a lid and simmer until turnips are tender, 10 to 15 minutes.
While soup simmers, heat a small skillet with olive oil over medium heat. Add white and green parts of onions and cook, stirring frequently, until onions are very tender and oil is fragrant, 5 to 6 minutes.
When soup is finished, stir in lemon juice. Taste and season with some salt and pepper. Discard bay leaves.
Ladle soup into bowls. Drizzle warm olive oil with green onions over bowls of soup. Enjoy!

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