It’s finally starting to feel like winter here in California, which means time to make some soup! Add the rind of Parmesan really adds a depth of flavor to the soup.
1 lb spicy Italian sausage, removed from casing
1 onion, chopped
3 cloves garlic, minced
1 lb mushrooms, sliced
1 quart chicken stock
1 piece of Parmesan rind
2 bay leaves
1 TBSP fresh rosemary, chopped
4 c mustard greens, center rob removed and chopped into bit size pieces
In a large stock pot, cook sausage over medium heat until it start to brown, breaking up with a spoon as it cooks. Add onions and garlic, cook for 3 – 4 minutes, then add mushrooms and cook for 10 minutes, stirring often. Add stock, bay leaf and rind, bring to a boil, then reduce to a simmer for 20 – 40 minutes. Add mustard greens and cook for 20 more minutes.
Serves 6 – 8.