Soups's On . . .

This soup recipe belongs to Joan of Knit One, Raised Four.

• Marme Purl

  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

  OUTSTANDING

  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
• 
  
• INGREDIENTS:
• 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
• 1/4 c. sour cream

DIRECTIONS

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!

ENJOY

 

 

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