Sunday, November 9, 2008

Perfect Sunday Afternoon

I'm having one of those perfect weekend days. I spent the morning writing and now I'm making lunch. I had left over portabello mushrooms that I needed to use or give away soon, so I decided with the cooler weather in Phoenix today to make soup. Sausage and mushroom sounded good! I Googled mushroom sausage soup, and I found about half a dozen recipes right away. I read through them, and realized I could create a recipe from them that I would like better than any of them. So here it is, my new 'shroom sausage soup.

1 c white rice
5 3/4 c water
8 oz sausage (I used Jimmy Dean hot cut in patties)
1 medium onion chopped
2 celery ribs chopped
2 c chopped mushrooms (whatever type you like)
4 clove garlic minced
1 tsp jalapeno minced
1 tbs thyme
1tsp red pepper flakes
1/4 c coriander (you could use parsley)
1/4 c chicken paste or bullion or broth (replaces some water)
salt and pepper to taste
  1. In a medium pan, add rice and 1 3/4 c water, bring to a boil and simmer covered for 15-20 minutes or until rice is cooked.
  2. At the same time, in a dutch oven at medium heat, cook sausage patties until browned. Crumble and add onion, celery, mushrooms, garlic, and jalapeno. Cook until vegetables turn color and onions get transparent.
  3. Combine meat and vegetables in rice and add remaining water. Add thyme, red pepper flakes, coriander, chicken paste, salt, and pepper. Bring to a boil, cover and simmer for 35-45 minutes.

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