Porcini Mushroom and Sausage Soup

Serves 8
  • 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

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.

Wine Pairing

Our wine experts recommend a Spanish Tempranillo wine with this soup.