Creamy Fall Mushroom, Sausage & Wild Rice Soup

Name: Creamy Fall Mushroom, Sausage & Wild Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 lb pasture-raised Italian sausage, casings removed; 6 cups chicken stock or chicken bone broth; 1 cup uncooked wild rice; 8 oz baby bella mushrooms, sliced; 4 cloves garlic, minced; 2 medium carrots, diced; 2 celery ribs, diced; 1 large sweet potato (about 1 lb), peeled and diced; 1 small yellow onion, diced; 1 bay leaf; 1 tsp dried sage; 1 tsp dried thyme; 1 tsp Old Bay seasoning; 1 (14 oz) can full-fat, unsweetened coconut milk; 2 large handfuls kale, roughly chopped, thick stems removed; 1–2 tbsp ghee or olive oil; Sea salt and freshly cracked black pepper, to taste

Restorative Roots

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

390

Ingredients

1 lb pasture-raised Italian sausage, casings removed
6 cups chicken stock or chicken bone broth
1 cup uncooked wild rice
8 oz baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 celery ribs, diced
1 large sweet potato (about 1 lb), peeled and diced
1 small yellow onion, diced
1 bay leaf
1 tsp dried sage
1 tsp dried thyme
1 tsp Old Bay seasoning
1 (14 oz) can full-fat, unsweetened coconut milk
2 large handfuls kale, roughly chopped, thick stems removed
1–2 tbsp ghee or olive oil
Sea salt and freshly cracked black pepper, to taste

Directions

Brown the sausage: Heat a large Dutch oven or soup pot over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces as it browns. Remove excess grease if needed, leaving a little in the pot for flavor.
Sauté the vegetables: Add the onion, carrots, and celery and cook for 5–7 minutes, until beginning to soften. Add the mushrooms and cook for another 5–7 minutes, until they release their moisture and begin to brown.
Add the aromatics: Stir in the garlic, sage, thyme, and Old Bay. Cook for about 30 seconds, until fragrant.
Simmer: Add the sweet potato, wild rice, bay leaf, chicken stock, and browned sausage. Bring to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until the wild rice is tender and the sweet potatoes are fork-tender.
Add the coconut milk: Stir in the coconut milk and simmer uncovered for another 5 minutes.
Finish with kale: Stir in the kale and cook for 2–3 minutes, just until wilted. Remove the bay leaf.
Season and serve: Taste and adjust with sea salt and freshly cracked black pepper. Serve warm.

Creamy Fall Mushroom, Sausage & Wild Rice Soup

This creamy fall mushroom, sausage and wild rice soup is a cozy one-pot meal made with hearty wild rice, savory mushrooms, sweet potatoes, kale, aromatic herbs, and pasture-raised sausage. Made creamy with full-fat coconut milk and packed with nourishing ingredients, it's the perfect comforting soup for a chilly fall evening.