Did you really think I was get a little thing like Summer get in the way soup? You should know me better than that by now. Well, I hope so anyway! ;)

This soup is one of those “clean out the fridge and see what you come up with dishes” that turned out great. Since we had a little cold spell in this part of the woods for the last week, it was once again soup weather. Yes, soup weather the first week of June. Let’s hope that doesn’t last too long because I would like to get back to saladsgrilling and smoothies ASAP.

Now, I am not going to try to sell you that this is some kind of summer soup because it’s not. What it is, is a delicious and light soup that is very filling, has seven large (2 cups each) servings, freezes amazingly well and makes a perfect lunch.

Spicy Mushroom and Bulgur Soup with Turkey Sausage
 
Prep:

Cook:

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4 Points Plus per serving – Recipe Makes 7 Servings — Individual Serving Size is 2 Cups
By:
Serves: 7

Ingredients
  • 2 teaspoons canola oil
  • 3 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • ¾ pound Hot Italian Turkey Sausage, removed from casing and crumbled
  • 3 to 4 medium tomatoes, chopped
  • 2 tablespoons + 2 teaspoons kosher salt
  • freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 6 to 8 parsley stems
  • 1 bay leaf
  • 16 ounces mushrooms, stems trimmed and cut into ¼” slices
  • 1 tablespoon tomato paste
  • 12 cups water
  • ¾ cup bulgur wheat
  • ½ lemon, squeezed
  • ¼ cup (+more for serving) fresh parsley leaves, chopped

Instructions
PREP:
  1. Get onion, celery and garlic ready for food processor (or to be hand chopped).
  2. Toss in garlic first.
  3. Then celery. Then onion. Pulse onion until just chopped but not watery. Remove from bowl of processor and set aside.
  4. Quarter tomatoes and toss into food processor. Pulse until chopped but not pureed.
  5. Clean mushrooms, trim stems and cut into ¼” slices.
  6. Chop parsley and slice lemon in half.
  7. Finally, measure bulgur and spices. Place bay leaf and parsley stems in cheesecloth, spice bag or tea ball. Remove sausage from casing.
COOK:
  1. Heat large soup pot over medium heat. Once hot, add canola oil. Add garlic, onion and celery and cook 3 to 4 minutes.
  2. Add crumbled sausage. Use a wood spoon to separate and cook 4 to 5 minutes or until pink is no longer visible.
  3. 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.
  4. Add mushrooms, tomato paste and water. Bring to a boil.
  5. Add bulgur wheat.
  6. 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).
  7. Add 2 teaspoons kosher salt, chopped parsley and lemon juice.
  8. Serve and Enjoy!