This hearty, creamy mushroom soup with Italian sausage has the added sophistication of white wine and plenty of herbs and is guaranteed to fill you up!
24oz.mushroomsI used 16 oz. baby bellas and 8 oz. shitake
4tbspflour
1cupwhite wine
32oz.chicken broth
1/2cupwhipping cream
Instructions
In a Dutch oven or other heavy-bottomed pot, heat to medium and add sausage. Break apart the sausage into small pieces with a wooden spatula. Once it begins to brown, add the onion.
Cook for an additional 5 minutes or until onions are translucent and sausage is browned. Add sage, thyme, and garlic and cook for an additional minute. Set aside sausage mixture.
In the now-empty Dutch oven, melt 1 tbsp butter and add 1 tbsp olive oil. Brown mushrooms in three 8 oz batches, so as not to crowd the pan. Cook each batch for about 6 minutes, stirring every 2 minutes or so so they have time to get some brown coloring. Set each batch aside as they brown. Add 1 tbsp butter before adding each of the second and third batches.
Re-add mushrooms and sausage mixture and remaining 1 tbsp butter.
Sprinkle flour over ingredients, and stir until everything is evenly coated. Cook for about a minute, stirring constantly so it doesn’t burn.
Add white wine and simmer until most of the liquid is evaporated.
Add chicken broth and whipping cream. Cook until warm and thickened.