This soup from the October issue is incredible! I just made it and it combines lots of my favorite flavors--spinach, sausage (turkey), and parmesan cheese. Actually, I used Romano cause it's all I had on hand, but the soup recipe is a really good one. I'll definitely make it many more times this winter. It would also be a good recipe for company cause it's very pretty with the floating fresh spinach and sprinkled cheese.
Thanks alot for this review - I had passed right by this recipe when I read this issue - now it is on my menu for next week!! Sounds yummy! This is exactly what I love about this BB!!!
We also loved the soup! It pleased my husband because it had sufficient meat and I liked it because of the overall appearance and taste.
Would someone mind posting this recipe? I have pounds of wild rice in my cupboard.
Here it is:
* Exported from MasterCook *
Sausage Soup With Spinach and Wild Rice
1 1/2 cups water
1/2 cup wild rice -- uncooked
1 pound turkey Italian sausage
1 teaspoon olive oil
1 cup onion -- chopped
3 cloves garlic -- crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
3 teaspoons dried basil
3 16 ounce cans chicken broth
1 14.5 ounce can diced tomatoes -- undrained
3 cups spinach -- torn
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons Parmesan cheese -- grated
1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook the sausage in a Dutch oven over medium-high heat until browned; stir crumble. Drain sausage; set aside.
3. Heat oil in Dutch oven over medium-hjigh heat. Add onnion, and saute for 3 minutes. Add garlic, and saute for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese.
Yield: 9 servings of 1 1/3 cup each with 1 teaspoon cheese.
Ratings : Good Keeper 5
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Per serving: 170 Calories (kcal); 6g Total Fat; (33% calories from fat); 15g Protein; 13g Carbohydrate; 41mg Cholesterol; 679mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
I'm glad to see the good reviews as this is on our menu for our supper club event this weekend!
I made this soup last night, and it's really wonderful. I had a lot leftover which I put up into the freezer.
I tried this soup yesterday and thought it was good, just not great. Probably won't be a repeater for us. Too many other great dishes out there. Laurie C
We had this soup last night at our dinner group and everyone loved it. Thanks, Cindy! Even my two boys ate it!
Also, it really does freeze well. We reheated this soup last night and it tasted just as good as when I made it 3 weeks ago.
I just made this last week, and it was great. My husband said it was one of his favorite soups -- hearty enough that he felt like he had an actual meal. A time-saving thing I did was cook the wild rice in the morning while I was getting ready for work. Then I just refrigerated it while I was gone for the day and made the soup that night. It seemed to work pretty well.
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