Creamy Mushroom Soup with Italian Sausage

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!

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 766kcal

Author Caroline Lindsey

Ingredients

1 lb mild italian sausage
1 medium onion diced
1/2 tsp dried sage
1/2 tsp dried thyme
3 cloves garlic minced
4 tbsp butter
1 tbsp olive oil
24 oz. mushrooms I used 16 oz. baby bellas and 8 oz. shitake
4 tbsp flour
1 cup white wine
32 oz. chicken broth
1/2 cup whipping 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.

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