Creamy Mushroom Soup With Cheddar and Andouille Sausage


  • chives, parsley, or sliced green onion tops, for garnish
  • salt, to taste
  • 1/8 teaspoon ground black pepper
  • dash ground nutmeg
  • 8 ounces shredded mild Cheddar cheese
  • 1 cup heavy cream
  • 3 cups chicken broth or vegetable broth
  • + 7 more ingredients
    • ½ cup flour
    • 1 clove garlic, mashed and finely minced
    • 4 green onions, thinly sliced
    • 4 tablespoons butter
    • 16 ounces sliced mushrooms
    • 12 to 16 ounces andouille sausage, halved lengthwise then thinly sliced
    • 1 tablespoons vegetable oil

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; sa...

View full recipe at SpringPad


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