Creamy Italian Mushroom Soup with Sausage
Creamy mushroom soup with Italian sausage is elevated with white wine, herbs, and three types of mushrooms for a restaurant-quality soup that’s hearty, cozy, and deeply satisfying!
Servings: 4 servings
Calories: 839kcal
Equipment
Ingredients
- 1 lb Italian sausage we use spicy or hot but use whatever your family likes
- 1 medium onion diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 3 cloves garlic minced
- 4 tablespoon butter
- 1 tablespoon olive oil
- 24 oz. mushrooms I used 16 oz. baby bellas brown mushroomsand 8 oz. shiitake mushrooms cleaned and sliced
- 1 oz. dried porcini mushrooms rehydrated with 1 c. of the chicken broth** See notes
- 4 tablespoon flour
- 1 cup white wine
- 32 oz. chicken broth - divided using 1 cup hot broth for the dried porcini mushrooms
- ¾ cup of whipping cream
Instructions
- In a Dutch oven or other heavy-bottomed pot, heat the oven to medium and add the sausage. Break apart the sausage into small pieces with a wooden spatula. Once it begins to brown, add the onion.
- Cook for an additional 5 minutes, or until the onions are translucent and the sausage is browned. Add sage, thyme, and garlic, and cook for an additional minute. Set aside the sausage mixture.
- In the now-empty Dutch oven, melt 1 tablespoon butter and add 1 tablespoon olive oil. Brown the mushrooms in three batches to avoid crowding the pan. Cook each batch for about 6 minutes, stirring every 2 minutes; they need time to develop some brown color. Set each batch aside as it browns. Add 1 tablespoon butter before adding each of the second and third batches. (You may want to save some of the sliced sautéed mushrooms to sprinkle on top as you serve.)
- Add the last tablespoon of butter to the Dutch Oven. Then, mix in the sautéed mushrooms, chopped rehydrated porcini mushrooms, and the sausage mixture.
- Sprinkle flour over ingredients, and stir until everything is evenly coated. Cook for about a minute, stirring constantly so it doesn’t stick and burn.
- Add the white wine and simmer until most of the liquid is evaporated.
- Add chicken broth, the porcini rehydrating broth, and whipping cream. Cook until warm and thickened.
- Serve with a sprinkle of thyme leaves and a few of the reserved sautéed mushroom slices.
Notes
Rehydrating and using the mushrooms:
- Soak the dried porcini mushrooms in a bowl. Cover them with boiling water or broth; about 1 cup of water per ounce of mushrooms. Let them soak for at least 15-30 minutes, or until soft.
- Strain and save the liquid: After soaking, pour the liquid through a fine-mesh sieve or coffee filter. This will remove any grit while keeping the rich, tasty liquid.
- Chop the mushrooms: The rehydrated mushrooms will be chewy, so chop them into smaller, bite-sized pieces.
- Soups and stews: Add the chopped mushrooms and the reserved liquid to enhance the broth.
- Pasta and risotto: Sauté the chopped mushrooms and use the soaking liquid to create a flavorful sauce or add it to your risotto base.
- Sauces: Stir them into creamy sauces, pan sauces, or gravies.
Nutrition
Calories: 839kcal | Carbohydrates: 26g | Protein: 25g | Fat: 67g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 171mg | Sodium: 1788mg | Potassium: 1345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1017IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 3mg