Thursday, February 21, 2013
Sausage, Mushroom, and Red Pepper Soup
Printable Version: Sausage, Mushroom, and Red Pepper Soup
1/2 pound bulk pork sausage
1 teaspoon vegetable oil, if needed (I didn't need it)
1 cup chopped onion
2 stalks celery, chopped
8 oz. medium mushrooms, sliced
1/2 red bell pepper, seeded and chopped
3 cups chicken stock or broth
1/2 cup long-graine white rice
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley for topping (as you can see by the picture, I used Parmesan cheese instead)
In a large soup pot over medium heat, cook sausage for 2 minutes, breaking up meat with a spoon. Add oil if needed to keep sausage from sticking. Add onion, celery, mushrooms, and bell pepper and saute' until meat is no longer pink and vegetables are tender, about 7 minutes longer. (Since we doubled the recipe, we had to cook it about 15 minutes) Add stock, rice, salt, and pepper and bring to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender, about 20 minutes. Ladle into bowls and sprinkle with parsley.
Jud made this soup tonight, one year later. I think it tastes even better when you have someone make it for you. Hope you have someone to make you this soup.