Rustic soup recipe
In a big pot or dutch oven, sauté about 1/4 cup of chopped shallots and about 2 tbsps of minced garlic until fragrant (this is really gonna ramp up the flavor later)
Add in about 1012 oz of roughly chopped chicken sausage until brown and about half a bag of chopped kale, stems included for more flavor (that's about 5 or 6 oz), stir and blend.
*Go ahead and season everything at this point: onion powder, salt, pepper, dried basil, Italian seasoning, etc.
Add 6 cups of water and 3 chicken bouillon cubes (OR 6 oz of a flavored stock; veggie, beef or chicken will work) and cover your soup.
When the stock starts to simmer, make sure you stir and add in 1 cup of coarsely chopped mushrooms and cover again and let simmer until the shrooms are tender.
Next add in 1/2 cup to 1 whole cup of heavy cream and stir thoroughly. It's gonna make it taste rich and creamy but it's not gonna thicken the soup much. You will need to add in some flour or cornstarch if you want it thick. Once that comes to a simmer turn the fire off and let cool down.
This will make about 6 moderately portioned servings across about 2 days of easy eating. Enjoy!

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