Portobello Mushroom & Sausage Soup ❉ Craveworthy (2024)

February 11, 2021February 14, 2021 Marlene Cornelis

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Are you looking for an easy, satisfying meal that ticks all the boxes a busy home cook needs? Things like: one dish, make ahead, and big flavour? Then this hearty Portobello Mushroom & Sausage Soup is just what you’re looking for!

Portobello Mushroom & Sausage Soup ❉ Craveworthy (1)

When Recipes Spring from Cravings

I had a craving one day for a hearty, meaty soup that would make a satisfying entrée. One that was based first on robust portobello mushrooms for their rich flavour and substantial texture, and then on Italian sausage for more meaty and spicy goodness. Going with the Italian theme dictated a tomato base and the use of herbs like sage and thyme that only increase my longing to visit Italy.

Portobello Mushroom & Sausage Soup in Profile

Chopped fennel adds a liquorice sweetness that was a subtle counterpointto the spiciness of the sausage, andchopped kale (but not too much) gives an extra-healthy touch. As a finishing touch, white wine brightened and brought together all the flavours.

To my mind, the meaty portobello mushrooms are the real star of this soup, and the other ingredients all serve to highlight them.

This is the kind of soup that’s satisfying to create, inspires cravings and doesn’t last long when you make it.

Let’s Get out the Soup Pot for this Mushroom & Sausage Soup!

Portobello Mushroom & Sausage Soup ❉ Craveworthy (4)

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Portobello Mushroom & Sausage Soup

I first made this soup using only hot Italian sausages. Being somewhat of a spice wimp, that was a bit much for me, so the second time I used a mix of hot and mild sausages. This is an area where you’ll definitely want to personalize this recipe. I’ve also made this without the fennel, and just added another cup or so of the chopped kale.Note, the kale needs to be finely chopped; large pieces will dominate the soup and turn eating it into a chewing marathon, and that’s not the effect you’re going for here.

Category:Soup

Keyword:portobello mushroom sausage soup

Servings: 6 to 8 servings

Author: © Marlene Cornelis/UrbanCottageLife.com 2014–2020

Ingredients

  • 1lbhot and/or mild Italian sausage
  • 1-1/2lbsportobello mushrooms (about 6 large), cleaned, with stems and gills removed, then cut in half and sliced 1/4 inch thick
  • 1medium yellow onion, finely chopped
  • 796mlcan whole Roma or San Marzano tomatoes
  • 1litre vegetable or chicken broth
  • 1/2large fennel bulb, finely chopped
  • 8leavessage, chiffonaded (thinly sliced), or 1 tsp dried sage
  • leavesof 10 sprigs of thyme, or 1/2 tsp dried thyme
  • 1/4tspfreshly ground black pepper
  • 1/4tspsalt
  • leavesof 1/2 pound kale, finely chopped (4 cups dry)
  • 1/2cupwhite wine

How To Make This Recipe

  1. Squeeze the sausage meat out of the casings into a Dutch oven and sauté over medium-high heat, stirring and breaking up the meat as much as possible. Once the sausage is fully browned, add the portobello mushrooms and onions, stirring occasionally over medium heat until the onions are translucent and the mushrooms have released their juices.

  2. Break up the tomatoes and add them, along with their juice, to the soup pot. Stir in the fennel, sage, thyme, pepper, salt and the broth. Bring the mixture to a boil, then turn to a simmer and leave the soup to cook about 30 minutes, covered.

  3. Mix in the kale and white wine and cook for another 15 minutes or so before serving.

  4. Refrigerate any leftovers and enjoy them for lunch or dinner within a couple of days.

Looking for More Hearty Soups?

With over 40 soups on the blog and more being added, there’s a lot to choose from. For today’s suggestions, I decided to include two soups with meat or poultry, and one hearty vegan offering: Turkey, Cabbage and Squash Soup with Fennel Seeds, Brussels Sprouts and Pancetta Soup, and Curried Pumpkin Coconut Chickpea Soup. If you can’t decide, why not try them all?

First Published 2014 04 14
Updated 2018 10 16
Republished 2021 02 11

  1. OK, you got my attention with the leeks and kale!!! Farm work is about to start. I will be bringing home plenty of that. Now I have a new thing to do with it.

    Reply

    • It’s always good to find new things to do with favourite ingredients. I hope you enjoy the soup!

      Reply

  2. Marlene, does this ever look good! I make my mother in laws sausage soup which this reminds me of but yours got so much more. Fennel and Kale! Guess who’s making this next?

    Reply

    • Thanks so much, Deb. I’ve made a sausage-based soup before, but feel like I hit upon the *right* combination with this one — the mushrooms make such a difference! That said, these recipes are infinitely variable, wouldn’t you agree?

      Reply

      • Definitely! I find most comfort foods can be changed up a bit here and there and it still feels like home. How is your weather there Marlene? We are miserable here! 🙁

      • It’s grey and raining here, so the 6 degrees temperature that I would be celebrating on a sunny day feels pretty cold. But thank goodness, we didn’t get the snowstorm that hit Atlantic Canada last week. Did it affect you in Newfoundland? I just would like for it to be consistently warm for a while, but it looks like a fairly cool April is in store. I’ll settle for lots of sunshine!

      • We did! Not as bad as NS, but still bad! There’s about 10ft of snow in front of my house. By the time it melts there will be more snow. I wish I had a sun room!

      • It seems endless this year! But when your garden comes up, winter will be a dim memory.

      • That’s it….the garden – keeps my hopes up. Pinterest Gardening meanwhile. Do you garden much?

      • I used to garden extensively, but now I have a very small and very shady yard, so it’s quite limited. I still like looking through those seed catalogues, though!

      • Gardening is so therapeutic you must get back to it. Lots can grow in shady parts. I also was wondering if you had seen the Canadian Lentil Challenge. You can submit something. It’s a bit of fun.

  3. Oh, boy! Fennel and sausage are one of my most favourite pairings! This sounds bone warming and perfect for the spring thaw!

    Reply

    • You’ll need a lot of this out East. Are you still facing snow mountains every time you venture out the door? Surely, surely spring should arrive soon. Surely?

      Reply

  4. Gosh, Mar. All I had to do was look at the photos and I’m in. This is seriously good, with so many great favors in one bowl. Ah! Who am I kidding? It would be 2 bowls with a big chunk of bread. Maybe 3. 🙂

    Reply

    • Don’t hold back, John, just go for the whole pot! I made it twice in quick succession and it disappeared fast each time.

      Reply

  5. Hi Marlene. I agree you have to watch those hot Italians
    Steve

    Reply

    • LOL, the sausages at least!

      Reply

  6. This was the best.

    Reply

  7. […] ingredient, which is usually a vegetable for me, but sometimes there’s meat too, like inmy portobello mushroom and sausage soup or my Brussels sprouts and pancetta […]

    Reply

  8. […] Portobello Mushroom & Sausage Soup […]

    Reply

  9. love the vegie and colors and the yummy soup…on this cooler day…

    Reply

    • Thanks, me too! 🙂

      Reply

  10. […] weather, though I wouldn’t hesitate to make them in the summer either: Yellow Split Pea Soup; Portobello Mushroom and Sausage Soup; and, Turkey, Cabbage and Squash Soup with Fennel […]

    Reply

  11. […] are a few more recipes that feature the goodness of mushrooms: Portobello Mushrooms & Sausage Soup, Beef & Mushroom Shepherd’s Pie (wow, that needs new photos, wouldn’t you say?), […]

    Reply

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Portobello Mushroom & Sausage Soup ❉ Craveworthy (2024)

FAQs

Why can't you eat the gills of a portobello mushroom? ›

When cooked down, the gills release their spores, giving your dish a dark and murky appearance and obscuring other, more vibrant ingredients. This may not seem significant, but we eat with our eyes first—a dull looking dish can prime our palates to expect dulled flavors.

Is canned mushroom soup healthy? ›

A cup of cream of mushroom soup, according to online nutrition information, has about 96 calories 6 grams of fat, 843 mg of sodium, etc. The big concern there is the salt - 843 mg is 35% of the daily recommended amount, which makes it very easy to eat too much salt.

How to make canned cream of mushroom soup better? ›

There are several ways you can enhance the flavor and texture of Campbell's cream of mushroom soup: 1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture.

What's the difference between mushroom soup and cream of mushroom soup? ›

The difference is the cream. Mushroom soup has a thin clear broth.

When you are eating a portobello mushroom you are technically eating? ›

And while mushrooms are technically fungi, nutritionally they are similar to a vegetable.

Is mushroom soup good for your kidneys? ›

Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.

Is mushroom soup good for high blood pressure? ›

Mushrooms are a rich source of potassium, a nutrient known for reducing the negative impact that sodium can have on your body. Potassium also lessens the tension in blood vessels, potentially helping to lower blood pressure.

What does mushroom soup do to your body? ›

Support a healthy immune system. Mushrooms contain macronutrients that support a healthy immune system. According to the Mushroom Council, your immune system will benefit from mushrooms whose nutrients include: Selenium, which helps your body make antioxidant enzymes to prevent cell damage.

What thickens mushroom soup? ›

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

What can I add to mushroom soup to make it taste better? ›

Herbs: The herbs that best compliment those incredible flavours are a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

Can you eat canned cream of mushroom soup by itself? ›

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Why is mushroom soup so good? ›

For such a low-caloric food, they are high in protein and have antioxidants. Antioxidants protect your cells from free radicals that can cause illness. Mushrooms are high in soluble fiber which is helpful with maintaining proper gut function and managing the body's BMI.

Is there a golden cream of mushroom soup? ›

Campbell's® Condensed Golden Mushroom Soup is a flavorful combination of beef stock, tender mushrooms and savory tomato puree. Versatile and easy to use, keep it stocked in pantry to use as an ingredient for your next-best recipes.

What is in Campbell's cream of mushroom soup? ›

WATER, MUSHROOMS, VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), CREAM, MODIFIED CORNSTARCH, WHEAT FLOUR, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, FLAVOUR, YEAST EXTRACT, DEHYDRATED GARLIC. Nutritional Information is based on our current data.

Is a mushroom poisonous if it has gills? ›

White gills often signify a poisonous type. Flip the cap over to examine its underside — you'll find long ribs or a series of holes. Those are the gills. If they're white, and you don't know the variety of mushroom with certainty, leave it.

What are the gills on the underside of a mushroom used for? ›

Gilled mushrooms typically have a stem and a cap with plate-like gills on the underside. These gills are responsible for the storage and disposal of reproductive spores.

How important are gills to a mushroom? ›

The gills of mushrooms produce spores which help in the process of reproduction. The gills of Musa mushrooms are the linear structures present on the underside of a mushroom's cap which allow the spores to fall in a downward direction into the air.

Do you remove oyster mushroom gills? ›

Likewise, the dark black gills can be eaten, but they'll turn your food a nasty, murky, scuzzy brown, so it's best to scrape 'em out.

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