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January 29, 2014 / Chris Blum

Spicy Sausage and Mustard Green Soup


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.


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