A new version of a traditional mushroom soup. The addition of wild mushroom chicken sausage and fresh rosemary takes this soup to a new level. Suitable for gluten free, Atkins, keto, chf, low carb, diabetic, low glycemic.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 tablespoons Butter, divided
- 3 ounces, weight Yellow onion, thinly sliced
- 4 rooms Bilinski Wild Mushroom Chicken Sausage (4 Links)
- 8 ounces, weight Baby Bella mushrooms, sliced
- 2 teaspoons Chopped garlic Christopher Ranch (or 2 bulbs, pressed)
- 1 tbsp Marsala wine, or white wine (optional, adds flavor)
- 32 ounces, liquid Kitchen Basics Original Chicken Broth
- 1 tbsp Fresh rosemary leaves (about 2-3 sprigs, stripped)
- ¼ teaspoons Ground sage
- ½ teaspoon Coarse ground pepper
- ¾ cups Heavy whipped cream
Preparation
In a wide-bottomed Dutch oven, melt 2 tablespoons of butter. Add the onions and cook over medium-low heat. Stir every two minutes, making sure the butter does not burn.
While the onions cook, melt 1 tablespoon of butter in a large skillet. Add the sliced sausages and cook over medium heat until the sausage slices are browned. Turn and cook some more.
Back in the pot, once the onions begin to brown, add the last tablespoon of butter and the sliced mushrooms. Continue cooking and stirring occasionally until the mushrooms have released their moisture and turn brown.
Add the garlic and cook for another minute.
Deglaze the pan with the marsala wine (or any white wine) and a little chicken broth. Add the rest of the broth and all the spices. Add the browned sausage and any cooking juices to the pot.
Let simmer for 30 minutes. Stir in the cream. Taste to see if you want to adjust the spices. Serve.
Leftovers can be frozen.
Note: The sausage contains enough salt to season this soup. No additional salt is needed.
Nutrition information (estimates are per serving based on the exact ingredients I used, calculated with a free online recipe analyzer): Calories 317, total fat 23g, saturated fat 13g, sodium 863mg, potassium 661 mg, total carbs 8g, food Fiber 1g, net carbs 7g, sugars 2g, protein 17g. Macros: 65% fat, 26% protein, 9% carbs.
© February 28, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipe group on Facebook.
