October 10, 2013

Laura's Creamy Zuppa Porcini Soup



1 ring polish kielbasa
1 onion
fresh garlic
5-6 diced potatoes
16 oz fresh mushrooms (sliced & diced)
3-4 tablespoons butter
2-3 tablespoons flour
1 quart heavy whipping cream
1 32 oz box chicken broth
2-3 quarts water
1 cup chardonnay
6-7 sprigs of fresh thyme
Penzeys 4/S seasoned salt (sea salt, sugar, pepper, paprika, onion, turmeric, garlic, celery, rosemary, thyme)
pepper
nutmeg
1/2 cup grated Parmesan (Trader Joe's is my favorite!)


Cube sausage and chop onions & garlic, brown with butter in stock pot/dutch oven. Add flour once butter is melted. Add pepper & salt. Stir. Once flour is dissolved, add heavy whipping cream. Stirring continuously with heat on med high. Add water and broth. Continue to simmer on low to medium heat.
Add potatoes, mushrooms and chardonnay. Add nutmeg and thyme leaves. Cover & Simmer for 5-8 hours. Stirring in between.

Serve with toasted bread (I like french baguettes) and sprinkle soup with fresh Parmesan.

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