Craveworthy ✽ Portobello Mushroom & Sausage Soup

Portobello Mushroom & Sausage Soup | © Urban Cottage

I had a craving one day for a hearty, meaty soup that would make a satisfying entrée. One that was based first on robust portobello mushrooms for their rich flavour and substantial texture, and then on Italian sausage for more meaty and spicy goodness. Going with the Italian theme dictated a tomato base and the use of herbs like sage and thyme that only increase my longing to visit Italy.

Chopped fennel added a liquorice sweetness that was a subtle counterpoint to the spiciness of the sausage, and chopped kale (but not too much) added an extra-healthy touch.

As a finishing touch, white wine brightened and brought together all the flavours.

To my mind, the portobello mushrooms are the real star of this soup, and the other ingredients all serve to highlight them.

This is the kind of soup that’s satisfying to create, inspires cravings and doesn’t last long when you make it.

Portobello Mushroom & Sausage Soup | © Urban Cottage

Portobello & Sausage Soup

I first made this soup using only hot Italian sausages. Being somewhat of a spice wimp, that was a bit much for me, so the second time I used a mix of hot and mild sausages. This is an area where you’ll definitely want to personalize this recipe. Note, the kale needs to be finely chopped; large pieces will dominate the soup and turn eating it into a chewing marathon, and that’s not the effect you’re going for here.

  • 1 lb hot and/or mild Italian sausage
  • 1-1/2 lbs portobello mushrooms (about 6 large), cleaned, with stems and gills removed, then cut in half and sliced 1/4 inch thick
  • 1 medium yellow onion, finely chopped
  • 796 ml can whole Roma or San Marzano tomatoes
  • 1 litre vegetable or chicken broth
  • 1/2 large fennel bulb, finely chopped
  • 8 leaves sage, chiffonaded
  • leaves of 10 sprigs of thyme
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • leaves of 1/2 pound kale, finely chopped (4 cups dry)
  • 1/2 cup white wine

Squeeze the sausage meat out of the casings into a Dutch oven and sauté over medium-high heat, stirring and breaking up the meat as much as possible. Once the sausage is fully browned, add the portobello mushrooms and onions, stirring occasionally over medium heat until the onions are translucent and the mushrooms have released their juices.

Break up the tomatoes and add them, along with their juice, to the soup pot. Stir in the fennel, sage, thyme, pepper, salt and the broth. Bring the mixture to a boil, then turn to a simmer and leave the soup to cook about 30 minutes, covered.

Mix in the kale and white wine and cook for another 15 minutes or so before serving.

Portobello Mushroom & Sausage Soup | © Urban Cottage


    • Thanks so much, Deb. I’ve made a sausage-based soup before, but feel like I hit upon the *right* combination with this one — the mushrooms make such a difference! That said, these recipes are infinitely variable, wouldn’t you agree?

      • It’s grey and raining here, so the 6 degrees temperature that I would be celebrating on a sunny day feels pretty cold. But thank goodness, we didn’t get the snowstorm that hit Atlantic Canada last week. Did it affect you in Newfoundland? I just would like for it to be consistently warm for a while, but it looks like a fairly cool April is in store. I’ll settle for lots of sunshine!

      • I used to garden extensively, but now I have a very small and very shady yard, so it’s quite limited. I still like looking through those seed catalogues, though!

      • Gardening is so therapeutic you must get back to it. Lots can grow in shady parts. I also was wondering if you had seen the Canadian Lentil Challenge. You can submit something. It’s a bit of fun.

  1. Gosh, Mar. All I had to do was look at the photos and I’m in. This is seriously good, with so many great favors in one bowl. Ah! Who am I kidding? It would be 2 bowls with a big chunk of bread. Maybe 3. 🙂

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