2nd Time Around Mushroom Soup Recipe

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2nd Time Around Mushroom Soup

Cathy Gillespie


I love this soup with cheese filled tortellini!

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1 1/2 lb
mushrooms, quartered or sliced
olive oil
garlic powder
1 bunch
spinach, trimmed (or frozen)
chicken broth
pasta (your choice), if using dry add more broth
1 lb
polish sausage, sliced

Directions Step-By-Step

Roast the mushrooms: Place the mushrooms in a bowl and coat with oil. Add garlic powder (or your choice of seasonings -- Cajun is great!) Toss to coat well.
On a baking sheet add the mushrooms in a single layer. Bake at 350 for 20-30 minutes, toss during baking process.
The mushrooms can be used as a side dish, at this point. And believe me, they are great.

Or make the soup: Add the roasted mushrooms with their juices into a stockpot with all the other ingredients. Heat through, or until the pasta is cooked, if you are using.
I garnish mine with jalapeno sauce and my son uses soy sauce. Find what works for your taste.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy