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Sausage Cream and Mushroom Soup

Flavorful fresh mushrooms!

Sausage Cream and Mushroom Soup

This 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 largeOnion, diced (~8 oz.)
⅓ cupSherry
1 qt.Chicken broth
¼ cupCornstarch
¼ cupCold water
1 cupHeavy Cream
To tasteSalt and pepper
GarnishChopped chives, green onions or parsley
  1. 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.
  2. Deglaze pot with the sherry while stirring and cook for one minute more. Add broth and bring to a boil.
  3. Meanwhile, mix together cornstarch and water in a small cup or bowl.
  4. 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