Sausage Stroganoff Soup Recipe

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Sausage Stroganoff Soup Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
  • 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.
Originally published as Sausage Stroganoff Soup in Quick Cooking September/October 2001, p43

Nutritional Facts

1 cup: 340 calories, 25g fat (11g saturated fat), 61mg cholesterol, 1080mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
  • 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
  1. 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.
  2. Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired. Yield: 6-8 servings.
Originally published as Sausage Stroganoff Soup in Quick Cooking September/October 2001, p43

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