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Spicy Mushroom Soup

Spicy Mushroom Soup

Wild rice and chicken sausage provide the carb-and-protein combo that runners need after a long run, while keeping fat and calories in check. Mushrooms lend a hearty, almost meat like texture. In fact, a study found that people who substitute mushrooms for meat consume fewer calories and feel just as satisfied as when they eat meat-heavy meals. You can make this dish in half the time by using already-cooked rice—a great way to use up leftovers. Sausage is often gluten free, but supersensitive runners should check the package to be sure.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 429
Ingredients Method

Ingredients
  

  • ¾ cup wild rice
  • 1 tablespoon extra-virgin olive oil
  • 1 pound precooked spicy chicken sausage sliced
  • 2 packages 8 ounces each sliced mushrooms (try cremini or white button)
  • ¼ cup water
  • ¼ teaspoon dried thyme
  • ¼ teaspoon red-pepper flakes
  • 4 cups chopped kale
  • ¼ cup white wine
  • 6 cups low-sodium chicken broth
  • Ground black pepper

Method
 

  1. In a medium saucepan, cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a soup pot over medium-high heat. Add the sausage and cook for 5 to 6 minutes, or until brown. (If you use raw sausage, cook for 8 to 10 minutes, or until brown and cooked through.) Remove the sausage.
  3. In the same pot, add the mushrooms and cook for 5 to 8 minutes, or until soft and browned. Add the water, scraping up the sausage bits stuck to the bottom of the pan. Add the thyme, pepper flakes, kale, and wine. Cook for 4 minutes, or until the kale is wilted. Add the broth and simmer for 15 minutes. Season to taste with pepper.
  4. When the rice is cooked, stir it into the soup along with the sausage. Simmer for 5 minutes, or until hot.