Creamy Mushroom Soup With Italian Sausage Recipes

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

CREAMY SAUSAGE PASTA

Steps:

• Cook the pasta according to package directions, until al dente. When the pasta is finished, drain and toss with a small amount of olive oil to keep from sticking, if desired. Set aside.
• Meanwhile, in a deep skillet or frying pan over medium-high heat, begin browning the sausage, breaking it up into small chunks.
• When the sausage is no longer pink, reduce the heat to medium and add the spaghetti sauce and cream of mushroom soup. Stir to mix well and cook for a few more minutes until the sauce is hot.
• In a large bowl or pot, combine the cooked pasta and sauce. Stir to coat evenly and serve with crushed red pepper and parmesan cheese, if desired.
• Enjoy! Try it with hot sausage, or adding mushrooms, roasted red peppers, or sun-dried tomatoes for variety.

CREAMY SAUSAGE-MUSHROOM RIGATONI

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.