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:

Equipment:

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:

covered percent of daily need