Going on an RV adventure or camping trip doesn't mean you have to sacrifice good food. Try this Creamy Mushroom, Sausage and Kale Recipe for a 5-star meal in the outdoors. (Jenny Nguyen-Wheatley photo)
January 03, 2019
By Jenny Nguyen-Wheatley
Print Recipe
Serves: 8 Total time: 30-40 minutes
Ingredients:
2 pounds sausage, your favorite kind 1 onion, chopped 1 tablespoon oil 1 large package sliced cremini mushrooms 2 (14.5-ounce) cans diced new potatoes 2 quarts unsalted chicken stock A generous handful of prewashed chopped kale Water Seasoned salt, to taste Ground black pepper Dried or fresh parsley, to taste 1 container sour cream Directions:
Slice sausage into bite-size pieces. Heat oil in a medium stockpot over medium-high heat. Add sausage and brown. Next, add chopped onion and a pinch of salt, and heat for 5-7 minutes, stirring frequently. Add sliced mushrooms and cook for 5-7 minutes or until mushrooms have given up most of their moisture. Then add canned potatoes (plus liquid) and chicken stock. If needed, add water or more broth to submerge all ingredients – cook the soup as thick or thin as you like. Bring soup to a boil and then back down to a simmer. Add chopped kale and simmer soup for 15-20 minutes. Season to taste with seasoned salt, pepper and parsley; if using dried parsley, add it toward the beginning. Ladle soup into bowls and add a dollop of sour cream on top. Note: If you have any other herbs/seasonings on hand, such as dried thyme, garlic powder, dill, celery seed, and/or bay leaves, use them to add more flavors to the soup.
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