I’m over run with rhubarb but not really a sweets person so when I saw this recipe I was most curious!
And a wee bit afraid. Rhubarb in soup? Whaaaat? It’s a normal thing in parts of Europe but here in North AMerica, rhubarb is most definitely something you douse liberally with sugar and bake into desserts.
The author of said recipe wrote a compelling case for it though so I gave it a try and WOW oh WOW!
Rich and savoury with just enough tang to tickle your taste buds. The rhubarb kind of melts into these little silky bits that feel luxurious. And the fresh dill is EXACTLY the right complimentary flavour. I’m imagining this dish as the star attaraction at my Samhain celebration in October and I cant wait to try all the other savoury rhubard dishes I’ve got saved on my phone.
This is the original recipe HERE. Please check it out! I’m ever grateful to be introduced to such a thing. The author has a lot of great recipes on her site too.
I can’t leave well enough alone and just had to add sausage to mine. That is the version I bring you here.
Mushroom, Sausage and Rhubarb Soup
a good glug of oil. Use Whatevs. I used olive.
1 large onion, diced
4 medium potatoes, chopped.
1 lb roughly chopped mushrooms. I used a mix of button and cremini. The earthier the mushroom here the better, me thinks!
1/2 pound chopped rhubarb. Mine was from frozen.
4 sausages. Baked separately and sliced. I used spicy Italian because that’s what I had. I’d love to try a good Bratwurst or something similar to that. To simplify things you could fry these with the onions and drain out the fat. I did not because these sausages are really fatty.
4.5 cups of good stock. I used my homemade chicken stock. Use whatever you have on hand. Veggie stock, beef would be nice too…(note to self- make your own beef stock one of these days )
Fresh dill to taste. Chopped. I used about 1/4 cup.
A good glug or two of cream. I used coffee cream. Yes. Really.
Salt & Pepper.
Putting It All Together:
Heat your oil and sauté your onions for a bit over medium heat.
Crank it up-the heat!- and add your mushrooms, get some colour on them and then add the potatoes.
Season with salt and pepper.
Cover the whole lot in your stock, bring to a boil, reduce heat and simmer for 20 mins or until potatoes are soft enough to squish.
Bring up some potatoes on a spoon and give them a squish with a fork. Do this ’til you’ve got a texture you like. Or not. It’s up to you! The point is to thicken things up a bit and create a mixed texture. Again, or not.
Add the rhubarb and cooked sausage. and cook a further 10 mins. Take off the heat, add your dill and the cream.
Check for seasonings and then prepared to be blown away by how delicious these simple ingredients taste together!