Below is the recipe for soup we entered into this weekend's soup tasting. There were lots of requests for the recipe so we decided to put it here on the blog so everyone could get it for themselves.
This is for sure a favorite soup of many and easy to make as well! Enjoy!
H.B. Provisions Andouille Sausage & Mushroom Soup
1 TBS Vegetable oil
12 – 16 oz Andouille Sausage (cut length wise and slice thinly)
16 oz Sliced Mushrooms
4 TBS Butter
4 scallions chopped
1 clove garlic minced
½ cup flour
3 cups chicken broth
1 cup heavy cream
8 oz. shredded cheddar
Dash nutmeg
1/8 TBS ground black pepper
In a large pot sautée sausage in oil, remove after cooked leaving drippings in pot. Add mushrooms, if needed add more oil. Cook, stirring until mushrooms are tender and slightly browned. Add scallions and garlic, sautée for another minute or so. Pour mushroom mixture into a bowl and set aside. Melt the butter in the same pot, stir in flour until blended. Stir in broth until thickened. Add the heavy cream and cheese keep stirring until all blended together. Add the sausage and mushrooms back into the pot with nutmeg and pepper. Add salt if needed to taste. Heat thoroughly and simply enjoy!
16 oz Sliced Mushrooms
4 TBS Butter
4 scallions chopped
1 clove garlic minced
½ cup flour
3 cups chicken broth
1 cup heavy cream
8 oz. shredded cheddar
Dash nutmeg
1/8 TBS ground black pepper
In a large pot sautée sausage in oil, remove after cooked leaving drippings in pot. Add mushrooms, if needed add more oil. Cook, stirring until mushrooms are tender and slightly browned. Add scallions and garlic, sautée for another minute or so. Pour mushroom mixture into a bowl and set aside. Melt the butter in the same pot, stir in flour until blended. Stir in broth until thickened. Add the heavy cream and cheese keep stirring until all blended together. Add the sausage and mushrooms back into the pot with nutmeg and pepper. Add salt if needed to taste. Heat thoroughly and simply enjoy!
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