Homey-Homecooking: Kale, Sausage, and Mushroom Soup

I wasn't going to post this recipe because I made it up myself and it didn't taste interesting enough the first day I made it. Since I usually cook for several meals at once, the soup has had a chance to sit for a few days and it's been getting better everyday. The key to this soup is a tasty, smoky sausage. This is an informal recipe, so I don't have exact amounts, and anyway you can adjust to your taste. Just brown the sausage in a pot until crispy. Remove, and cook sliced mushrooms until they are almost cooked and put the sausage back in. Add seven cups of water and bring to a boil before adding a large bunch of kale, stems and leaves cut into quarter-inch strips. Cook until the kale is just tender and season with salt and pepper. You can eat it at this point, but it will be even tastier the next day.