Spicy Mushroom and Bulgur Soup with Turkey Sausage

Spicy Mushroom and Bulgur Soup with Turkey Sausage could be just the dairy free recipe you've been looking for. One serving contains 200 calories, 13g of protein, and 6g of fat. This recipe serves 7. For $1.56 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. If you have water, bell pepper, mushrooms, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. 119 people were impressed by this recipe. It works best as a side dish, and is done in about 10 minutes. It is brought to you by Everyday Maven. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Similar recipes include Turkey Sausage and Mushroom Lasagna, Turkey Sausage, Mushroom, and Potato Gratin, and Spicy Sausage, Spinach, and Mushroom Gnocchi.

Servings: 7

Preparation duration: 10 minutes

 

Ingredients:

1 bay leaf

freshly ground black pepper

¾ cup bulgur wheat

2 teaspoons canola oil

2 stalks celery, chopped

3 cloves garlic, chopped

¾ pound Hot Italian Turkey Sausage, removed from casing and crumbled

½ lemon, squeezed

16 ounces mushrooms, stems trimmed and cut into ¼" slices

1 teaspoon dried oregano

6 to 8 parsley stems

¼ teaspoon crushed red pepper flakes

1 tablespoon tomato paste

3 to 4 medium tomatoes, chopped

12 cups water

1 medium yellow onion, chopped

Equipment:

food processor

bowl

cheesecloth

pot

Cooking instruction summary:

Get onion, celery and garlic ready for food processor (or to be hand chopped). Toss in garlic first. Then celery. Then onion. Pulse onion until just chopped but not watery. Remove from bowl of processor and set aside. Quarter tomatoes and toss into food processor. Pulse until chopped but not pureed. Clean mushrooms, trim stems and cut into ¼" slices. Chop parsley and slice lemon in half. Finally, measure bulgur and spices. Place bay leaf and parsley stems in cheesecloth, spice bag or tea ball. Remove sausage from casing. Heat large soup pot over medium heat. Once hot, add canola oil. Add garlic, onion and celery and cook 3 to 4 minutes. Add crumbled sausage. Use a wood spoon to separate and cook 4 to 5 minutes or until pink is no longer visible. Toss in tomatoes, 2 tablespoons of kosher salt, about 10 turns of freshly ground black pepper, oregano, crushed red pepper and parsley/bay leaf packet. Cook for 2 to 3 minutes. Add mushrooms, tomato paste and water. Bring to a boil. Add bulgur wheat. Cover, reduce to a simmer and cook for one hour, stirring 2 or 3 times. Remove lid, stir and cook an additional 30 minutes uncovered over a medium low light (make sure it is simmering and you have small bubbles). Add 2 teaspoons kosher salt, chopped parsley and lemon juice. Serve and Enjoy!

 

Step by step:


1. Get onion, celery and garlic ready for food processor (or to be hand chopped). Toss in garlic first. Then celery. Then onion. Pulse onion until just chopped but not watery.

2. Remove from bowl of processor and set aside. Quarter tomatoes and toss into food processor. Pulse until chopped but not pureed. Clean mushrooms, trim stems and cut into ¼" slices. Chop parsley and slice lemon in half. Finally, measure bulgur and spices.

3. Place bay leaf and parsley stems in cheesecloth, spice bag or tea ball.

4. Remove sausage from casing.

5. Heat large soup pot over medium heat. Once hot, add canola oil.

6. Add garlic, onion and celery and cook 3 to 4 minutes.

7. Add crumbled sausage. Use a wood spoon to separate and cook 4 to 5 minutes or until pink is no longer visible. Toss in tomatoes, 2 tablespoons of kosher salt, about 10 turns of freshly ground black pepper, oregano, crushed red pepper and parsley/bay leaf packet. Cook for 2 to 3 minutes.

8. Add mushrooms, tomato paste and water. Bring to a boil.

9. Add bulgur wheat. Cover, reduce to a simmer and cook for one hour, stirring 2 or 3 times.

10. Remove lid, stir and cook an additional 30 minutes uncovered over a medium low light (make sure it is simmering and you have small bubbles).

11. Add 2 teaspoons kosher salt, chopped parsley and lemon juice.

12. Serve and Enjoy!


Nutrition Information:

Quickview
200k Calories
12g Protein
6g Total Fat
25g Carbs
43% Health Score
Limit These
Calories
200k
10%

Fat
6g
10%

  Saturated Fat
1g
12%

Carbohydrates
25g
9%

  Sugar
8g
10%

Cholesterol
25mg
9%

Sodium
512mg
22%

Get Enough Of These
Protein
12g
26%

Vitamin C
126mg
153%

Vitamin A
3030IU
61%

Manganese
0.74mg
37%

Iron
6mg
34%

Vitamin B6
0.62mg
31%

Vitamin B3
6mg
31%

Fiber
6g
28%

Vitamin K
28µg
27%

Vitamin B2
0.46mg
27%

Selenium
17µg
25%

Phosphorus
236mg
24%

Copper
0.45mg
22%

Potassium
746mg
21%

Vitamin B5
1mg
19%

Folate
71µg
18%

Magnesium
67mg
17%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin E
1mg
13%

Calcium
59mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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