Written by Jeff Davis Visit :
Visit authors websiteIngredients
5 Russett Potatoes
5 clove(s) Garlic
4 Shallots
1 tbsp Olive Oil
4 Springs of Thyme
1/2 cup(s) Heavy Cream
1 lbs Spicy Pheasant Sausage or Italian Sausage
4 cup(s) Unsalted Pheasant Stock ( or Chicken Stock )
2 cup(s) Mushroom Stock
1 cup(s) Dried Porcini Mushrooms
2 cup(s) Kale, chopped
Red Pepper Flakes
salt and pepper, to taste
Instructions
Zuppa Toscana with Mushroom and Peasant Stock
Step #2 - Add 1 cup of Dried Porcini Mushrooms to 2 cups cold water. Allow to soak for two hours.
Step #3 - You want to reserve the mushroom water, so remove the mushrooms from the water and place them on a paper towel to dry. Pour the mushroom water through a paper towel into another cup. This will help filter out any dirt from the stock.
Step #4 - Prepare other ingredients by dicing up Shallots, Garlic and Mushrooms.
Step #5 - Rinse the Kale, remove stems, then roughly chop
Step #6 - Slice the russet potatoes
Step #7 - Add 2 tablespoon of Olive Oil to large Dutch Oven on medium heat.
Step #8 - Sprinkle In a few Crushed Red Pepper flakes and allow to warm in Oil.
Step #9 - Add Sausage to Dutch Oven and allow to brown, breaking up large bits with wooden spatula.
Step #10 - Remove with slotted spoon to plate covered with paper towels.
Step #11 - Add diced shallots, then cook 3-4 minute
Step #12 - Add diced garlic and cook for an additional minute
Step #13 - Add sliced potatoes to pan and thyme leaves
Step #14 - Add 4 cups of Pheasant stock and 2 cups of Mushroom Stock.
Step #15 - Add drained mushrooms
Step #16 - Add Salt
Step #17 - Bring to rolling boil and reduce to a simmer.
Step #18 - Cook 20 minutes then remove from heat.
Step #19 - Add sausage and kale.
Step #20 - Add heavy cream, stirring to incorporate all the ingredients.
Step #21 - Toast some crusty white bread in the oven. When it comes out, rub it down with raw garlic.
Step #22 - Enjoy.
