Flavorful fresh mushrooms!
Sausage Cream and Mushroom SoupThis soup is super easy and delicious! It's so full of flavor for so little effort, and combined with a salad, you've got an entire meal. Enjoy!
Freely use this recipe for your enjoyment, but please do not republish.
|1 lb.||Italian sausage (bulk-not in casing)|
|10-12 oz.||Fresh mushrooms, cleaned and sliced|
|1 large||Onion, diced (~8 oz.)|
|1 qt.||Chicken broth|
|¼ cup||Cold water|
|1 cup||Heavy Cream|
|To taste||Salt and pepper|
|Garnish||Chopped chives, green onions or parsley|
- In a large pot, cook sausage and onions until meat is no longer pink. Add mushrooms and continue to cook until the mushrooms begin to brown. If a lot of “fat” appears in the bottom of the pot, remove some, leaving behind a tablespoon or two.
- Deglaze pot with the sherry while stirring and cook for one minute more. Add broth and bring to a boil.
- Meanwhile, mix together cornstarch and water in a small cup or bowl.
- When soup comes to a boil, stir in the cornstarch mixture and bring to a boil again. Simmer for one minute. Add heavy cream and bring again to a boil. Soup is ready to eat! Garnish as desired.
© 2015 Susan J. Sady