Best Sausage Mushroom Soup Recipes

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

Steps:

• Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
• Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP

Steps:

• To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
• To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
• When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.

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.

CHUNKY MUSHROOM SOUP WITH CHINESE SAUSAGE

Steps:

• Soak dry mushroom over night in fridge.
• Pound and grind mushroom in a stone pounder by batch until sticky.
• Do the same with onion into puree.
• Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
• Add butter. Continue stirring until it sizzles.
• Put in mushroom.
• In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it）
• Bit by bit, pour in milk while stirring. Add more milk when bubble.
• Pour all cooking cream into the soup. Keep stirring and bring it to broil.
• Add salt and pepper to taste.
• Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

SAUSAGE, MUSHROOM, LENTIL SOUP

Steps:

• Put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices In a large dutch oven, heat olive oil and brown both sides of sausage slices.
• Depending on your pan you may need to do it in several batches.
• Remove sausage from pot and place in a paper towel lined bowl to drain.
• place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
• Add remaining chopped vegetables and herbs and more salt.
• Continue to stir until veggies are coated in fat and have started to give off their liquid.
• There should be enough moisture in the veggies to cause the pan to deglaze.
• Add tomato and stir for a couple minutes.
• Add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
• Cook for 15 minutes, or until celery and carrots are tender.
• Add lentils and cook until al dente, 15-20 minutes longer.
• Don't over cook the lentils, they will finish cooking the last few in the bowl.
• Serve with a grating of fresh Parmesan and crusty bread.