Need a little more oomph in your cozy bowl of mushroom soup bliss? Enter sausage—rich, savory, and perfectly suited to complement the wild mushrooms and earthy sage. Toss in a swirl of Cranberry Pear Balsamic, and you’ve got a soup that’s a full-on flavor explosion with every spoonful.

I N G R E D I E N T S :

• 2 cups wild mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 1/4 cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 4 cups vegetable or chicken broth
• 1/2 cup cream or coconut milk (optional)
• 1 lb Italian sausage or chicken sausage, removed from casing and crumbled
• fresh sage leaves for garnish
• salt and pepper to taste

I N S T R U C T I O N S :

1. Heat 1 tbsp Wild Mushroom & Sage Olive Oil in a large pot over medium heat. Add the crumbled sausage and cook until browned and fully cooked, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the remaining olive oil. Sauté the onions and garlic until softened, about 5 minutes. Add the wild mushrooms and cook until they release their moisture and become golden brown.
3. Pour in the vegetable or chicken broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Optional: If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of mushrooms for texture.
5. Stir the cooked sausage back into the pot. If using cream or coconut milk, add it now to create a creamier texture.
6. Drizzle Cranberry Pear Balsamic into the soup before serving and garnish with fresh sage leaves.
7. Ladle into bowls and enjoy this heartwarming, savory, and tangy delight!