Creamy Mushroom Soup w/ Italian “sausage” 

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This soup is so creamy and satisfying! It also pairs well with my Rustic Herb Bread. #ShamelessPlug

  • Easy

  • Quick

  • Comfort Food

 

Ingredients:

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  • 4 Field Roast Italian sausage links crumbled

  • 1 red onion diced

  • ½ tsp sage

  • ½ thyme

  • 1 tbsp minced garlic

  • 4 tbsp butter

  • 1 tbsp olive oil

  • 12 oz sliced white mushrooms

  • 12 oz sliced baby bellas

  • 4 tbsp flour

  • 1 cup white wine

  • 32 oz veggie broth

  • 1 cup of cashew cream 

  • Season To Taste: cracked black pepper, salt

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  1. In one pot heat oil. Add onions and garlic. Sauté until fragrant.

  2. Add sausage and brown. Add sage and thyme. Cook for an additional minute. Set aside.

  3. In a large soup pot, melt butter. Brown mushrooms. Cook for about 5-6 minutes stirring every minute or 2 to allow mushroom to gain the brown coloring.

  4. Sprinkle flour over ingredients and stir until everything is evenly coated. Cook for about a minute stirring constantly. Be sure not to let it burn.

  5. Add white wine and simmer until most of the liquid evaporates.

  6. Add veggie broth and cashew cream. Stir well. Season to taste.

  7. Simmer until warm and thickened.

  8. Enjoy!

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