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Sausage Stroganoff Soup Recipe

Helen Haviland of Greenfield, Illinois starts this rich soup with handy scalloped potato mix and brown-and-serve breakfast sausages. "It's not your ordinary potato soup," she assures.

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Sausage Stroganoff Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6-8 Servings

10 25 35

Ingredients

1 package (12 ounces) brown-and-serve sausage links, cut into 1/2-inch slices
1 garlic clove, minced
1 package (4.9 ounces) scalloped potatoes
3 cups water
1 can (14-1/2 ounces) chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
1 cup (8 ounces) sour cream
2 tablespoons Dijon mustard
Paprika, optional

Directions

In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender.
Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 340 calories, 25 g fat (11 g saturated fat), 61 mg cholesterol, 1,080 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Sausage Stroganoff Soup in Quick Cooking September/October 2001, p43