Creamy Mushroom Soup with Cheddar and Andouille Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the recipe Trump used for the dinner party. Delicious! It really says it makes 6 servings, but-yeah, right. Ingredients:
1 tablespoons olive oil |
12 oz andouille sausage, halved lengthwise then thinly sliced |
1 lb sliced mushrooms |
4 tbs 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 half and half cream |
8 ounces cheddar cheese, mild, shredded |
1 dash ground nutmeg |
1/8 teaspoon ground black pepper |
1 salt to taste |
Directions:
1. In a large pot or Dutch oven, saute the sliced sausage in the oil over medium heat. Transfer sausage to a plate.
2. 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.
3. Add the green onions and garlic; saute for 1 minute longer.
4. Pour mushroom mixture, with any liquids, into a bowl and set aside.
5. Melt the butter in the same pot. Stir in flour until blended and bubbly.
6. Stir in the broth and cook, stirring, until thickened.
7. Add the cream and cheese, stirring until melted.
8. Add the sausage and mushroom mixture back to the pot. Stir and add nutmeg and pepper. Taste and add salt, as needed.
9. Heat through.
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