Porcini Mushroom and Sausage Soup

Easy
Serves 8
None Specified
Ingredients: 

1 oz. pkg. dried porcini mushrooms

1 lb. Kowalski's All Natural Mild Bulk Italian Sausage

1 cup finely minced onion

1/2 cup flour

4 cups low-sodium chicken broth

1 cup cooked wild rice

15 oz. canned Northern Beans, rinsed and drained

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. coarse ground black pepper, plus more for seasoning

1/4 tsp. crushed red pepper flakes

4 cups roughly chopped baby spinach

1 cup half-and-half

- kosher salt, to taste

Instructions: 

In a medium bowl, pour 2 cups boiling water over mushrooms; allow to stand 10 min. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside. In a medium stockpot, cook sausage and onions over medium heat, breaking sausage into small pieces. Stir flour into cooked sausage; gradually whisk in stock. Cook, stirring constantly, until mixture boils; boil and stir 1 min. Stir in mushrooms and their soaking liquid, rice, beans, thyme, oregano, pepper and red pepper flakes. Add spinach; return to a boil 1 min., then reduce heat to low and simmer. Cover pot; cook for 10 min. Blend in half-and-half; heat to serving temperature. Season to taste with salt and pepper.