Stacy's Aunt Wendy and Uncle Don live out in Ventura County near a lot of really good produce stands and farmer's markets. Whenever we go out there or they come down here to visit they are always thoughtful and have a much-prized gift pack of local mushrooms for us. We were out there last weekend for Don's birthday, and not surprisingly, we got the better gifts! This time Wendy put a recipe list in the bag and one of them jumped out at us. (A recipe, not a mushroom. They're fresh, but not that fresh.) Sausage and Mushroom Soup. We tried it tonight and it was incredible. Even L and N liked it, and lately they won't give thumbs-up to anything but macaroni and cheese. I've included the recipe below.
Sausage and Mushroom Soup
2 tbsp. olive oil
1-1/4 lb. mild Italian sausages
1 onion, chopped
3 cloves garlic, minced
1 lb. white mushrooms, sliced
7 c. chicken broth or stock
1/2 tsp. dried thyme
1/4 tsp dried red-pepper flakes
4 tbsp. chopped fresh parsley
1-3/4 tsp salt
1/4 lb. angel hair pasta
1/8 tsp. fresh-ground black pepper
Directions
1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, cut the sausages into 1/8-inch slices.
2. Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms and cook until golden, 5 to 10 minutes.
3. Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley and the salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add the pasta, reduce the heat, and simmer until just done, about 3 minutes. Stir in the remaining 2 tablespoons parsley and the black pepper.
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