Thursday, February 21, 2013

Sausage, Mushroom, and Red Pepper Soup

I'm back on the blog after being out for a move to the Austin, Texas area. We are finally settled in to our new home and now I am ready to get back to cooking. This recipe comes from my favorite soup book, The Big Book of Soups and Stews  by Maryana Vollstedt. It is easy to get in a rut and just make the same soups that we have already tried and know we love. This time, I'm glad that we tried a new soup because this is a winner.  It only takes about 30 min. to make and the sausage adds amazing flavor.  We doubled this recipe.

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.

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