SAUSAGE MUSHROOM SOUP
After trying this soup in a restaurant, I went home to make it myself.-Twiila Maxwell, Fort Myers, Florida.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.
Nutrition Facts : Calories 196 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
CREAMY MUSHROOM SOUP WITH ITALIAN SAUSAGE
This hearty, creamy mushroom soup with Italian sausage has the added sophistication of white wine and plenty of herbs and is guaranteed to fill you up!
Provided by Caroline Lindsey
Categories Main Course Soup
Time 40m
Number Of Ingredients 12
Steps:
- In a Dutch oven or other heavy-bottomed pot, heat to medium and add sausage. Break apart the sausage into small pieces with a wooden spatula. Once it begins to brown, add the onion.
- Cook for an additional 5 minutes or until onions are translucent and sausage is browned. Add sage, thyme, and garlic and cook for an additional minute. Set aside sausage mixture.
- In the now-empty Dutch oven, melt 1 tbsp butter and add 1 tbsp olive oil. Brown mushrooms in three 8 oz batches, so as not to crowd the pan. Cook each batch for about 6 minutes, stirring every 2 minutes or so so they have time to get some brown coloring. Set each batch aside as they brown. Add 1 tbsp butter before adding each of the second and third batches.
- Re-add mushrooms and sausage mixture and remaining 1 tbsp butter.
- Sprinkle flour over ingredients, and stir until everything is evenly coated. Cook for about a minute, stirring constantly so it doesn't burn.
- Add white wine and simmer until most of the liquid is evaporated.
- Add chicken broth and whipping cream. Cook until warm and thickened.
Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Protein 24 g, Fat 63 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 157 mg, Sodium 1784 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY SAUSAGE-MUSHROOM RIGATONI
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
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