20.2.13

Sausage Spinach & 'Shroom Soup

or as I like to call it "BBD" which obviously stands for 'big bowl of Death' as I am allergic to all three of those ingredients. haha So, I can give you zero feedback as to how tasty this was. Wiki, on the other hand  wants me to tell you that this was "mmmmm, what soup is this? mmmmm. This is the best you have ever made. I just ate all of it" as I stand there... flabbergasted;) haha As I always say, an empty bowl is the best compliment you can be given.


This soup was actually an accident. I was so excited when Mel announced she was doing the link up again this year. I love soup. I may be one of the few strange people who actually even crave it when the temp is above 75'. I love me some soup. and I was all ready to whip up one of my favorites, 'Pepper Steak Soup" when I realized I forgot to get the potatoes. Gasp, the horror;) and so at 1:15 am, unable to sleep because I read a creepy book...I remembered seeing a spinach and sausage soup on a menu somewhere and realized I had both ingredients(along with the mushrooms) on hand and somewhat blind about how it would turn out(being allergic means you can't actually taste test the whole process as I usually do;)...and this is what I came up with..

1 can cream of mushroom soup
32 oz beef broth
1 cup cream(or half/half)
1 lb sausage
1/2 lb mushrooms
1 large bag fresh spinach
olive oil(2 tbsp)
2 tbsp butter
2 tbsp flour
spices to taste

Cook sausage through in a skillet, drain excess grease and add in spinach, sauteing till spinach begins to reduce and add in sliced mushrooms. Cook for about 2 to 3 min. Stirring to combine, add in the butter and as it melts add in the flour to coat and make a thickening rue. In a separate stock pot, heat on medium, empty in the can of cream soup and slowly whisk in the beef broth. bring to a simmer and add the sausage mixture. Stirring slowly add in the heavy cream and any spices you want for taste( I used salt, pepper and badia seasoning) Simmer for half an hour and serve immediately or refrigerate. 

Badia has lots of varieties  but their complete seasonings are
life changing...promise.

If you want it to be healthier, you could use chicken/turkey sausage and fat free half and half. 

So if you make this and don't enjoy it...you know who to blame. Wiki, not me;)

via




7 comments:

  1. That looks so yummy! I need to save this recipe and make it! Thanks for sharing!

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  2. It does look pretty amazing, I'll take the internet's word for it...thanks!!

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  3. Ha- just saw that Wiki is your husband, I thought you were talking about Wikipedia- I'm a moron. I'll take your husband's word for it!

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    1. Katie, like I said in the email...still laughing. Haha I am totally calling him 'internet' all weekend!

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  4. Wait, you are allergic to spinach sausage and mushroom?!?! So sad!!!
    Those are 3 of my favorite ingredients, so you better believe I will be making this!
    Thanks for linking up!

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  5. Absolutely, positively my favorite soup to make at home. Thanks so so much for sharing this awesome recipe! Since you first shared it, I've probably made it a solid 5 times. So thanks for your beautiful, YUMMY accident!

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    1. oh wow! Thanks for the compliment, you just made my night. So glad you like it!

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