Mushroom & Andouille Sausage Soup

For our retail pork offering, we had some sausage processed as "andouille", which is used a lot in spicy southern cooking, especially Cajun/Creole. We wanted to try some of it ourselves, so went searching for recipes calling for andouille sausage.

This recipe comes from this link for Southern Food and made a great "chilly, rainy night" supper for us.

This is a delicious creamy mushroom soup with a little cheese and chunks of andouille sausage. Feel free to use another variety of smoked sausage in this recipe.

Ingredients:

1 tablespoons vegetable oil

12 to 16 ounces andouille sausage, halved lengthwise then thinly sliced

16 ounces sliced mushrooms

4 tablespoons butter

4 green onions, thinly sliced

1 clove garlic, mashed and finely minced

1/2 cup flour

3 cups chicken broth or vegetable broth

1 cup heavy cream

8 ounces shredded mild Cheddar cheese

dash ground nutmeg

1/8 teaspoon ground black pepper

salt, to taste

chives, parsley, or sliced green onion tops, for garnish

Preparation:

In a large pot or Dutch oven, saute the sliced sausage in the oil over medium heat. Transfer sausage to a plate and add mushrooms to the drippings left in the pot. If needed, add a little more oil. Cook, stirring, until mushrooms are tender and lightly browned. Add the green onions and garlic; saute for 1 minute longer. Pour mushroom mixture, with any liquids, into a bowl and set aside. Melt the butter in the same pot. Stir in flour until blended and bubbly. Stir in the broth and cook, stirring, until thickened. Add the cream and cheese, stirring until melted. Add the sausage and mushroom mixture back to the pot. Stir and add nutmeg and pepper. Taste and add salt, as needed. Heat through.

Serve with more green onion, snipped chives, or chopped parsley for garnish. Serves 6.

Comments

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t...

Big turkeys from our farm - happy customers at Thanksgiving!

Well, our turkey raising experiment this year went well - probably a little too well. We had a lot of orders for birds in the 15 - 25# range and our smallest bird was over 21#. They REALLY thrived out in the pasture. We plan to raise more next year, but probably start them somewhat later (these birds were 22 weeks old) and manage their feeding protocol a little differently. We used the two biggest birds - 41.25# and a whopping 41.90# guy . . . whew! Darrell had written an informational piece about " How to Handle Roasting a Big Turkey ", and I had some of those big disposable roasting pans to give to people who feared their regular roaster wouldn't cut it. So, several of our customers shared their story of what they did with the bird and send some photos. There're also photos at the end of what we did with the two monsters. Leah C. sent these photos and a note about their experience. She had been leery of doing a big bird, so Darrell's instructions and ...

The blessings of friends

Today we rented a huge wood chipper and had sent an email to everyone who had offered to help with cleanup. We needed to clean up a downed tree and tons of branches that were between our house and the pasture so that the professional tree people can take down the hazardous still-standing tree parts, and get the branches off the deck, which is what our insurance will pay for . . . all the rest is our problem. 32 people from 4 counties turned out at our farm today - some for 2 or 3 hours, some all day. Some were neighbors, some were people we work with, people from Barbershop who Darrell sings with, people we know through other affiliations, a cousin, her daughter and grandson and their friends - I'm completely awed by how hard everyone worked, in spite of the heat and brutal humidity. And even more amazing is what we accomplished with a Bobcat, a Kubota tractor with a bucket, chain saws, and just plain hard work feeding that monster chipper. Here's a photo of our side yard ...

Good Food Down on the Farm

Search This Blog