She was given the recipe by a blogger friend named KAREN.
Joan mentions her and the recipe below.
It has been cooler here the past few days, although still summery.
I was in the soup making mood.
And this recipe was a winner.
Mister Irish and I vote it
I think he said, "it will be even better on a cool fall/winter day."
I also made some changes,
I used cheddar cheese instead of American and I diced all vegetables.
I used half and half and did not add the sour cream.
- Italian Sausage Soup
- 1 pkg. hot italian sausage (most are a pound)
- 1/2 lb. ground beef
- 3/4 c. diced onion
- 3/4 c. shredded carrots
- 3/4 c. diced celery
- 3 c. chicken broth
- 4 c. diced potatoes
- 1/4 c. all-purpose flour
- 8 oz. American cheese, cubed
- 1 1/2 c. heavy whipping cream (or half and half)
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. fresh basil or 1 tsp. dried
- 1 tbsp. fresh parsley or 1 tsp. dried
- 4 tbsp. butter, divided
My good friend Karen gave me this recipe and said it would be perfect for a hearty meal at The Farm.
She was so right!
Below is the recipe as Karen gave it to me, but being the non-measuring,
use what I have on hand, dump it in and stir kind of cook that I am,
a few modifications ended up in my pot.
I used link sweet Italian sausage cut in bite size pieces, cheddar instead of American cheese,
diced the carrots instead of shredding and added a few dashes of cayenne to get a nice amount of heat.
I also just dolloped the sour cream into each bowl instead of blending it in the pot,
just because I thought it would look pretty.
In a 3 quart cast iron pot, brown the ground beef and sausage; drain set aside.
In the same saucepan, saute onion, carrots and celery
in 1 tbsp of butter until vegetable are tender, about 10 minutes.
Add broth, potatoes and meat; bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter.
Add flour; cook and stir 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
If soup is not thick enough, make a slurry of cold water and flour; shake well so there are no lumps.
Add to soup and boil gently. Cook and stir 2 minutes, then remove from heat. Let cool for 5 minutes.
Add cheese, heavy whipping cream (or half and half), salt, pepper and herbs; stir until cheese melts.
Take sour cream and blend in a bowl so it is not so thick; blend sour cream into soup.
Let me know if you try it!