Smoked Sausage, Tomato and Mushroom Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 tablespoon olive oil |
1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces |
8 ounces button mushrooms, quartered |
1 cup diced onion |
1/2 cup diced red bell pepper |
1/2 cup diced green bell pepper |
1 tablespoon thinly sliced garlic |
2 tablespoons tomato paste |
2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved |
2 cups chicken stock |
1 tablespoon marjoram leaves |
1 1/2 teaspoons salt |
Directions:
1. Set a 4-quart saucepan over medium-high heat and add the olive oil. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes. Add the garlic and tomato paste to the pan and cook for 1 minute. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.
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