Mushroom, Veggie and Chicken Sausage Soup

Some years back a sweet friend shared a recipe with my family for her husband's famous "Magic Mushroom Soup". Completely mellow the soup was full of mushrooms, bacon, chicken stock, kielbasa sausage and barley. Growing up, the soup was a family favorite and often requested for family dinners. Years passed and I lost the recipe. In my naivety I decided to "Google" "magic mushroom soup" big oops!!! Unless your planning on engaging in shroomery and psychedelic trips I suggest you try a different search term.

This winter soup is inspired by my friend's recipe and is a healthier twist on this family favorite. Even my husband who is usually not a huge fan of anything with mushrooms went back for seconds and maybe even thirds on this tasty soup.

 Mushroom, Veggie and Chicken Sausage Soup

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, diced
2 portobello mushrooms, finely sliced into 1 inch pieces
1 cup crimini or baby bella mushrooms finely sliced
3 small zucchinis sliced length wise and thinly sliced
3 jalapeno flavored chicken sausages halved length wise and sliced (we love the Trader Joe's one's found here)
1 cup dry lentils, cooked and drained
8 cups low sodium chicken stock
2 cups packed fresh spinach
Garlic powder
black pepper to taste
Fresh parsley to taste

In a small saucepan add dry lentils with 2 cups of water, bring to a boil than cover and simmer on low for about 20-25 minutes or until tender

Meanwhile, in a large pot over medium heat add in butter and olive oil. Once hot, toss in onion, garlic and mushrooms. Saute until mushrooms and onions are soft. Add in zucchini and sausage. Cook and stir for 3 minutes. Stir in chicken stock and spinach and heat through. Season to taste with garlic powder, pepper and fresh parsley.