Fun was happening once again…this time the class was all about SOUP!! My favorite thing to talk about. We had an amazing Sausage,Zucchini,Mushroom Soup,a tangy Tofu Curry Noodle Soup and a dessert Chilled Banana and Coconut Soup. Pots were brewing and much laughter was had.
Chicken sausage,zucchini and mushroom soup
Serves 4-6;can be doubled,and can be frozen.
2 tsp olive oil
12 oz sausage (4 links),cut in half lengthwise and then into 1/4-inch half-moons
2 leeks,trimmed and washed,cut into 1/4-inch slices
2 zucchini,ends trimmed,cut in half lengthwise and then into 1/4-inch half moons
8 oz thick-sliced button or cremini mushrooms
1 tsp thyme leaf
1/2 tsp red pepper flakes (optional)
1 quart chicken broth,homemade or low-sodium store-bought
1 piece of Parmigiano-Reggiano rind
Kosher salt and fresh black pepper,to taste
1/4 cup grated Parmigiano-Reggiano cheese,for garnish (optional)
In a five-quart Dutch oven or heavy stock pot,heat the oil over medium-high heat. Add the sausage,and cook,stirring frequently,until lightly browned on both sides. Stir in the leeks,zucchini and mushrooms,and continue cooking,stirring frequently,for 3-4 minutes,until the leeks are wilted. Add the thyme and red pepper flakes,and stir for 30 seconds.
Pour in the broth,toss in the cheese rind,and raise the heat to high. When the soup comes to a boil,lower the heat to simmer,and cook,uncovered,for 25 minutes. Season to taste with salt and pepper.
Serve hot,topped with additional Parmigiano-Reggiano cheese.