Food And Wine Sausage And Mushroom Soup Recipes

CREAMY MUSHROOM SOUP WITH ITALIAN SAUSAGE

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.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

SAUSAGE STUFFED MUSHROOMS WITH RED WINE

Steps:

• Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.
• Preheat oven to 325 degrees.
• Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs.
• Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps.
• Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

SAUSAGE MUSHROOM SOUP

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.

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP

Steps:

• In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
• Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
• Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

MUSHROOM AND LEEK SOUP

Steps:

• Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
• Serve soup sprinkled with chives.

CHICKEN AND MUSHROOM SOUP

Steps:

• Thinly slice the chicken breast meat.
• Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
• When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
• Add the sesame oil and sherry and taste for seasoning.
• Add salt and pepper if necessary.
• Serve in individual soup bowls and sprinkle the parsley on top.

SAUSAGE AND SPAGHETTI SQUASH SOUP

Steps:

• Using a sharp chef's knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
• Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
• Add squash, season again with salt and pepper, chili and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
• Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
• Sprinkle with some Parmesan cheese.