Creamy Cheddar Mushroom and Andouille Sausage Soup
An incredible soup that I made for dinner tonight. I made sure I sent my wife photos to show her what she was missing this evening.
Here is the recipe for this amazing soup!!
1 tablespoon vegetable oil
12 to 16 ounces andouille sausage (halved lengthwise then thinly sliced)
16 ounces mushrooms (sliced)
4 tablespoons butter
4 green onions (thinly sliced)
1 clove garlic (mashed and finely minced)
1/2 cup all-purpose flour
3 cups chicken broth or vegetable broth (unsalted or low sodium) - I used 4 cups
1 cup heavy cream
8 ounces (about 2 cups) mild cheddar cheese (shredded)
Dash of ground nutmeg
1/8 teaspoon ground black pepper
Dash of salt (to taste)
Garnish: chives, parsley, or additional sliced green onion tops
In a large pot or Dutch oven, saute the sliced sausage in the oil over medium heat.
Transfer sausage to a plate and add mushrooms to the drippings left in the pot. If needed, add a little more oil.
Cook, stirring, until mushrooms are tender and lightly browned.
Add the green onions and garlic to the mushrooms; saute for 1 minute longer.
Pour mushroom mixture, with any liquids, into a bowl and set aside.
Melt the butter in the same pot.
Stir in flour until blended and bubbly and continue cooking, stirring, for 1 minute.
Stir in the broth and cook, stirring, until thickened.
Add the cream and cheese to the broth mixture, stirring until melted.
Add the sausage and mushroom mixture back to the pot. Stir and add nutmeg and pepper.
Taste and add salt, as needed. Heat through.
Serve with more green onion, snipped chives, or chopped parsley for garnish.
My Notes: I ended up using another cup of broth in this recipe. I also had another 1/4 pound of sausage left over so I ended up frying it crisp and used that as garnish also
Andouille Sausage purchased from Greg's Meats
Hampton Minnesota
Creamy Cheddar Mushroom and Andouille Sausage Soup
An incredible soup that I made for dinner tonight. I made sure I sent my wife photos to show her what she was missing this evening.
Here is the recipe for this amazing soup!!
1 tablespoon vegetable oil
12 to 16 ounces andouille sausage (halved lengthwise then thinly sliced)
16 ounces mushrooms (sliced)
4 tablespoons butter
4 green onions (thinly sliced)
1 clove garlic (mashed and finely minced)
1/2 cup all-purpose flour
3 cups chicken broth or vegetable broth (unsalted or low sodium) - I used 4 cups
1 cup heavy cream
8 ounces (about 2 cups) mild cheddar cheese (shredded)
Dash of ground nutmeg
1/8 teaspoon ground black pepper
Dash of salt (to taste)
Garnish: chives, parsley, or additional sliced green onion tops
In a large pot or Dutch oven, saute the sliced sausage in the oil over medium heat.
Transfer sausage to a plate and add mushrooms to the drippings left in the pot. If needed, add a little more oil.
Cook, stirring, until mushrooms are tender and lightly browned.
Add the green onions and garlic to the mushrooms; saute for 1 minute longer.
Pour mushroom mixture, with any liquids, into a bowl and set aside.
Melt the butter in the same pot.
Stir in flour until blended and bubbly and continue cooking, stirring, for 1 minute.
Stir in the broth and cook, stirring, until thickened.
Add the cream and cheese to the broth mixture, stirring until melted.
Add the sausage and mushroom mixture back to the pot. Stir and add nutmeg and pepper.
Taste and add salt, as needed. Heat through.
Serve with more green onion, snipped chives, or chopped parsley for garnish.
My Notes: I ended up using another cup of broth in this recipe. I also had another 1/4 pound of sausage left over so I ended up frying it crisp and used that as garnish also
Andouille Sausage purchased from Greg's Meats
Hampton Minnesota