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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Andouille Sausage Soup Recipe

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This recipe for Andouille Sausage Soup is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh Market extra virgin olive oil
8 oz. fresh mushrooms, thinly sliced
2 medium onions, slivered
1 lb. andouille sausage, cut into 1/4" pieces
4 (14 oz.) cans chicken broth plus 1 can of water
1-1/2 cups carrots, sliced thin
2 tsp. garlic, minced
1/2 tsp. dried tarragon
1 tsp. black pepper
2-3 bay leaves
3 cans white cannelli, northern, or navy beans, drained and rinsed
Directions:
Directions:
Sauté mushrooms and onions in small amount of olive oil until lightly browned. Add sausage, chicken broth, water, carrots, and seasonings. Simmer until carrots are tender. Remove bay leaves. Add beans. Cook on low for 10-15 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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