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Sausage Mushroom Soup

Published: May 10, 2013

Prep/Cook Time: 25 minutes

Servings: 6

Ingredients

  • 1 pound Hatfield Italian Sausage, removed from casing
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 jars (4-1/2 ounces each) sliced mushrooms
  • 1 cup finely chopped celery
  • 1/2 cup quick-cooking barley
  • 1/3 cup shredded carrot
  • 1/4 cup table cream
  • Parmesan cheese

Directions

  1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender. Remove from heat and stir in cream. Sprinkle with parmesan cheese before serving.
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