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Message
Sausage, Mushroom, and Kale Keto Soup (Photos)
Posted on 2/2/21 at 7:39 pm
Posted on 2/2/21 at 7:39 pm
It is a cold day here, and that usually means soup for dinner. Here is a nice flavorful soup with a tasty broth. As a plus, it happens to be Keto, just doesn't taste like Keto.
Sausage, Mushroom and Kale Soup
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 3 Cloves garlic, minced
- 3 small onions, diced (3.5 ounces)
- 8 Ounces white button mushrooms, halved
- 1 Pound sage sausage
- 1/4 cup dry white wine
- 5 cups chicken broth
- 1 Tablespoon Better Than Bouillon chicken paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 teaspoon lemon juice
- 3 cups kale, chopped
Directions:
- Melt butter in a Dutch Oven or other suitable pot
- Add the chopped onions and garlic and sauté until tender
- Add the olive oil and mushrooms. Sauté until the mushrooms are soft and browned in color.
- Remove and set aside the mushrooms, onion, and garlic.
- Add the sage sausage and brown, breaking it apart into bite sized bits as it cooks.
- When sausage is browned, add 1/4 cup of dry white wine, the chicken broth, chicken paste.
- Add the black pepper, thyme, sage and stir, then return the mushrooms, onions, and garlic to the pot.
- Add the lemon juice and kale.
- Reduce heat and continue cooking at a simmer (covered) for 15 minutes.
- Taste and add salt to taste. Red pepper flakes, or red cayenne pepper may be added if desired.
- Serve
Thanks for looking.
8
Posted on 2/2/21 at 7:44 pm to MeridianDog
That looks great. Thanks for sharing!
Posted on 2/2/21 at 8:43 pm to MeridianDog
I feel warm inside just looking at that soup.
I make something similar that is a riff on Caldo de Gallego.
Add a cup of heavy cream, then it will be Keto...
I make something similar that is a riff on Caldo de Gallego.
quote:
Keto
Add a cup of heavy cream, then it will be Keto...
Posted on 2/2/21 at 8:46 pm to BigDropper
quote:
Add a cup of heavy cream, then it will be Keto
We make the exact same soup. It’s a variant of the Zuppa Tuscana from Olive Garden. We use Cauliflower instead of the potatoes.
Sometimes, it’s nice to not put in the heavy cream. It’s low carb, but not keto.
Looks great MD!
Posted on 2/2/21 at 9:23 pm to MeridianDog
(no message)
This post was edited on 5/31/21 at 8:46 am
Posted on 2/2/21 at 9:35 pm to CoachChappy
quote:
Cauliflower instead of the potatoes
Great low carb replacement. I like to substitute in turnips for potatoes when I want texture. They have 1/3 of the carbs, 4.2 grams of net carbs per 100 grams, (or 3.5 ounces) and fewer calories than potatoes.
Typically I cook them separate and add them to the dish so they don't overpower the other flavors.
Posted on 2/3/21 at 7:14 am to MeridianDog
Looks like a soup I would much enjoy.
Question on the chicken stock. Recipe calls for 5 cups chicken broth and 1 Tablespoon Better Than Bouillon chicken paste. But I see Tone's chicken base in the pics. Is Tone's a product similar to Better Than Bouillon?
Question on the chicken stock. Recipe calls for 5 cups chicken broth and 1 Tablespoon Better Than Bouillon chicken paste. But I see Tone's chicken base in the pics. Is Tone's a product similar to Better Than Bouillon?
Posted on 2/3/21 at 7:37 am to Twenty 49
quote:
Question on the chicken stock. Recipe calls for 5 cups chicken broth and 1 Tablespoon Better Than Bouillon chicken paste. But I see Tone's chicken base in the pics. Is Tone's a product similar to Better Than Bouillon?
Tones is chicken base as is Better than Bouillion. I have it but find it has a different flavor. I prefer BTB.
Nice soup MD. I’d have to use spinach-Im not a kale person.
Posted on 2/3/21 at 8:39 am to MeridianDog
Looks awesome. I make a very similar soup using Conecuh sausage and turnip greens. Fantastic.
Posted on 2/3/21 at 1:09 pm to Twenty 49
As Martini said. You can use either Better than Bouillon (Really good) or Tones (Good and always in our refrigerator). I use whatever is open. At the moment, we have no BTB and I have no problem at all using the Tones product, which is a lot cheaper and has good flavor. I add it to the canned broth used in this soup to strengthen the chicken flavor. If I am cooking chicken pieces to make homemade stock, I add celery, S&P, onion and Tomes chicken paste, to enrich my broth. When I make a casserole that uses chicken and any broth, I add the Tones to strengthen the broth.
Edited to add:
Be careful when you reduce chicken broth or when you add Better than bouillon, Tones or bouillon cubes, since all of these can be high in salt content and have the possibility of turning a good stock into a salty disaster. If I am using any of these I do not add salt until the end, and then only after tasting for salt.
Edited to add:
Be careful when you reduce chicken broth or when you add Better than bouillon, Tones or bouillon cubes, since all of these can be high in salt content and have the possibility of turning a good stock into a salty disaster. If I am using any of these I do not add salt until the end, and then only after tasting for salt.
This post was edited on 2/3/21 at 2:00 pm
Posted on 2/3/21 at 2:03 pm to HogWalloper
The diet decisions folks make are absolutely personal preference. I guess criticism is a personal decision also. I am sorry if I upset you. That was not my intent.
I will tell you that I feel a lot better when I avoid carbs, and I have never consumed any meat dish or soup that was not better after the addition of a little fat, and this dish is fairly low in fat content - certainly not outside of the guidelines I follow.
I understand my recipe posts upset many, but the thing you can count on is that the culinary basics of what I post change little from post to post. Maybe you will sleep better and keep your BP low by avoiding them, since you sound very upset.
I will tell you that I feel a lot better when I avoid carbs, and I have never consumed any meat dish or soup that was not better after the addition of a little fat, and this dish is fairly low in fat content - certainly not outside of the guidelines I follow.
I understand my recipe posts upset many, but the thing you can count on is that the culinary basics of what I post change little from post to post. Maybe you will sleep better and keep your BP low by avoiding them, since you sound very upset.
This post was edited on 2/3/21 at 2:11 pm
Posted on 2/3/21 at 2:14 pm to MeridianDog
I'm not much on kale, but I'd pile some spinach in there- looks real good MD!
Posted on 2/3/21 at 2:35 pm to MeridianDog
thanks for posting MD, looks great
Posted on 2/3/21 at 5:22 pm to MeridianDog
Comparable to Zuppa Toscana, minus the starch?
Posted on 2/3/21 at 5:51 pm to MeridianDog
quote:
Maybe you will sleep better and keep your BP low by avoiding them, since you sound very much like an a-hole..
Think this is more accurate. No need to apologize for someone else’s shortcomings.
Posted on 2/3/21 at 7:34 pm to TigerFanatic99
I use Italian Sausage in my Zuppa Toscana. This one uses sage country sausage (the kind that is packed in 1 pound plastic wrapped rolls. Also, I don't add mushrooms and I use heavy cream and a cream/flour mixture as a thickener, which are not in this recipe. This one is very brothy, where my Zuppa has a thicker creamy consistency.
Here is my Zuppa Toscana.
Ingredients:
- 2-3 thick slices bacon
- 5 links Italian sausage (mild)
- 4 cups Kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/8 teaspoon Cayenne pepper
- 2 teaspoons garlic salt
- 1 pinch (1/8 teaspoon +-) Red Pepper flakes
- 2 medium/large russet potatoes with skin scrubbed clean
not peeled, sliced into 1/4 inch thick bite sized wedges
- 2 cans low sodium chicken broth or good chicken stock
- 2 Tablespoons flour
- 1 cup heavy cream
- 1/4 cup white wine
Directions:
1. In the pot you will use to cook the soup, cook two or three slices of bacon that have been cut into 1/2 inch pieces. When cooked, set the bacon aside for use when serving the soup. Do not discard the bacon fat. It will be used in the recipe.
2. Remove the Italian sausage from the casing and portion it into spoon sized pieces (1/2 to 3/4 inch)
3. Dice a medium onion and add to the bacon fat in the pot. Sauté the onions in the bacon fat until tender.
4. Add the sausage to the pot and cook until it is browned. Then add 1 Tablespoon (3 cloves) of fresh chopped garlic and 1/4 cup white wine.
5. Scrub the 2 potatoes clean, but do not peel. Slice them into 1/4 inch (spoon sized) wedges. Add the sliced potato pieces to the pot with sausage and onions
6. Season with 2 teaspoons Garlic Salt, 1/8 teaspoon Cayenne pepper, 1/8 teaspoon black pepper and a pinch of red pepper flakes. Stir in the seasonings and allow them to heat bloom for a minute or two. Then add two cans of chicken broth. Cook with a lid over medium heat for 10 minutes.
7. Make a wet slurry of 2 Tablespoons flour with the cup of heavy cream. Add this thickener to the soup when the potatoes are fork tender. Stir in well and simmer for 5 minutes to allow the soup to thicken. Chop the Kale into spoon sized pieces, add it to the soup and cook for 5 minutes. The Kale does not need more than this amount of time to cook.
8. Taste for seasoning. Do not add any salt before tasting for seasoning.
9. Serve, topped with bacon pieces and butter toasted French bread on the side.
Here is my Zuppa Toscana.
Ingredients:
- 2-3 thick slices bacon
- 5 links Italian sausage (mild)
- 4 cups Kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/8 teaspoon Cayenne pepper
- 2 teaspoons garlic salt
- 1 pinch (1/8 teaspoon +-) Red Pepper flakes
- 2 medium/large russet potatoes with skin scrubbed clean
not peeled, sliced into 1/4 inch thick bite sized wedges
- 2 cans low sodium chicken broth or good chicken stock
- 2 Tablespoons flour
- 1 cup heavy cream
- 1/4 cup white wine
Directions:
1. In the pot you will use to cook the soup, cook two or three slices of bacon that have been cut into 1/2 inch pieces. When cooked, set the bacon aside for use when serving the soup. Do not discard the bacon fat. It will be used in the recipe.
2. Remove the Italian sausage from the casing and portion it into spoon sized pieces (1/2 to 3/4 inch)
3. Dice a medium onion and add to the bacon fat in the pot. Sauté the onions in the bacon fat until tender.
4. Add the sausage to the pot and cook until it is browned. Then add 1 Tablespoon (3 cloves) of fresh chopped garlic and 1/4 cup white wine.
5. Scrub the 2 potatoes clean, but do not peel. Slice them into 1/4 inch (spoon sized) wedges. Add the sliced potato pieces to the pot with sausage and onions
6. Season with 2 teaspoons Garlic Salt, 1/8 teaspoon Cayenne pepper, 1/8 teaspoon black pepper and a pinch of red pepper flakes. Stir in the seasonings and allow them to heat bloom for a minute or two. Then add two cans of chicken broth. Cook with a lid over medium heat for 10 minutes.
7. Make a wet slurry of 2 Tablespoons flour with the cup of heavy cream. Add this thickener to the soup when the potatoes are fork tender. Stir in well and simmer for 5 minutes to allow the soup to thicken. Chop the Kale into spoon sized pieces, add it to the soup and cook for 5 minutes. The Kale does not need more than this amount of time to cook.
8. Taste for seasoning. Do not add any salt before tasting for seasoning.
9. Serve, topped with bacon pieces and butter toasted French bread on the side.
This post was edited on 2/3/21 at 7:59 pm
Posted on 2/4/21 at 9:16 am to MeridianDog
Yep, I've seen your recipe before, thanks for reposting it though because I doubt I could find it.
How would you make it more keto friendly? Just ditch the potatoes?
How would you make it more keto friendly? Just ditch the potatoes?
Posted on 2/4/21 at 9:40 am to TigerFanatic99
I would substitute mushrooms and/or cauliflower for the potatoes and eliminate the flour. Both of those are heavy carb killers. I would use Xanthan gum (1 - 2 teaspoons) to thicken the soup. I would add some fennel to give more spice, which is thee flavor base for the soup. Might cut back on the onion a little and add some celery and green onions. Celery is a good keto vegetable and green onions have a nice flavor that helps the soup. If you wanted, you could substitute shallots for the onion.
Posted on 2/6/21 at 7:09 am to MeridianDog
quote:
3 small onions, diced (3.5 ounces)
Just one average small onion will go 3.5 ounces or better. Is it supposed to be 3.5 ounces each. I see three onions in the ingredients pic, but the cooking pics don't look like that much in the pot.
Doesn't really matter. I tend to over-add onions and other veg in recipes like this. But I noted this when I was saving the recipe.
Posted on 2/6/21 at 8:44 am to Twenty 49
Let me start this off with an apology. If you believe I misled you, I am sorry. Having said that, your comment is interesting. This is a slow morning, so I will attempt an explanation.
I did use the three small onions I showed in the photos. Maybe they were tiny and not small. I will tell you I weighed them, after peeling away the skin, removing tops and root ends, and chopping them. I don't usually do that, but in this case, (for some reason) I did and my scale is accurate. What I had after my prep was 3.5 ounces, as shown in the pot. I guess some might say I threw away too much, but I trimmed them the way I always do.
The recipe is a guideline and to my knowledge (IMO) no one here has ever meticulously followed any recipe I have ever posted I guess I would recommend you follow your preferences and go with that.
The comment I usually get is, "I had no Kale in the fridge, so I substituted beets and it just didn't taste as good as you said it would. By the way, I always use Kenyan Extra Dark Stout in recipes like this and you didn't."
Peace Brother.
I did use the three small onions I showed in the photos. Maybe they were tiny and not small. I will tell you I weighed them, after peeling away the skin, removing tops and root ends, and chopping them. I don't usually do that, but in this case, (for some reason) I did and my scale is accurate. What I had after my prep was 3.5 ounces, as shown in the pot. I guess some might say I threw away too much, but I trimmed them the way I always do.
The recipe is a guideline and to my knowledge (IMO) no one here has ever meticulously followed any recipe I have ever posted
I guess I would recommend you follow your preferences and go with that. The comment I usually get is, "I had no Kale in the fridge, so I substituted beets and it just didn't taste as good as you said it would. By the way, I always use Kenyan Extra Dark Stout in recipes like this and you didn't."
Peace Brother.
This post was edited on 2/6/21 at 8:45 am
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