Sausage and Mushroom Soup
with shredded kale and apple salad
Italian sausage and caramelized leeks bring great flavor to this classic hearty soup. Serve it with a tart shredded kale salad with apples and almonds for crunch.
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Ingredients
Sausage and Mushroom Soup:
- Carrots - 1/4 lb , chopped
- Leeks - 2 , white parts chopped
- Shallots - 2 cloves , diced
- Mushrooms, fresh shiitakes (sub any brown variety) - 8 oz , chopped
- Oil, cooking - 1 Tbsp
- Vinegar, apple cider - 1/2 tsp
- Italian sausage, uncooked - 1 lb
- Stock, any type - 4 cups
Shredded Kale and Apple Salad:
- Kale, any type - 1 bunch , stems removed, leaves finely chopped
- Apples, any type - 1 , matchsticks
- Oil, olive - 3 Tbsp
- Vinegar, balsamic - 2 tsp
- Maple syrup - 1 tsp
- Almonds, sliced - 1/4 cup
Prep
- Carrots / Leeks / Shallots - Prep as directed. (Can be done up to 4 days ahead)
- Kale - Remove leaves from stems. Slice leaves into thin strips. (Can be done up to 3 days ahead)
- Mushrooms - Remove and discard tough stems and chop mushrooms. (Can be done 1 day ahead)
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Make
- Heat a Dutch oven or large pot over medium-high heat. Add oil and then leeks and carrots to heated oil. Saute until leeks are golden brown and carrots are tender, ~6 minutes. Add shallots and apple cider vinegar and saute until shallots are tender, 1 minute more. Add sausage and saute until sausage is cooked through, 4 to 5 minutes.
- Add stock and mushrooms and bring to a boil. Reduce heat to medium and simmer soup until mushrooms are tender, ~8 minutes.
- While soup simmers, slice apples into matchsticks. Whisk together olive oil, balsamic vinegar and maple syrup. Toss with kale, apples and almonds. Season with a bit of salt and pepper.
- Taste soup and add additional seasoning, if needed. Ladle soup into bowls and serve with salad on the side.
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