Sausage Stroganoff Soup
The perfect way to warm up on a cold night, this Sausage Stroganoff Soup comes together quickly!
Servings: 8 servings
Ingredients
- 1 pound breakfast sausage roll
- 2 - 3 cloves garlic minced
- 4 ounces fresh mushroom cleaned and chopped
- 1 package scalloped potatoes 5-6 oz.
- 4 cups chicken broth
- 1 cup half-and-half
- 1 cup sour cream 8 oz.
- 2 tablespoons Dijon mustard
- Paprika optional
- Chopped parsley optional
Instructions
- In a large soup pot, cook and crumble the sausage until it is no longer pink. Add the garlic and mushrooms and cook an additional 3-4 minutes or until the mushrooms are softened.
- Stir in the contents of the sauce packet and the potatoes. Add the chicken broth. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until the potatoes are tender.
- Stir in the half-and-half, sour cream and mustard. Heat through but DO NOT BOIL.
- Sprinkle individual servings with paprika and parsley, if desired.
Notes
- Use your favorite type of mushrooms. Feel free to use the entire 8 oz package if you love mushrooms!
- Any flavor of potatoes works - try a sour cream option.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 874mg | Potassium: 374mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg
