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Like it or not, we're back in the swing of things. That alarm sounded pretty cruel this morning. Back to school, work, and routine. OK, enough of the pity party.
Over the weekend we whipped up one of our family's favorite soups. It's quick and fairly economical. Best of all it's very warm and yummy on a cold evening!
Sausage Stroganoff Soup 1 package (12 ounces) brown-and-serve sausage links, cut into 1/2-inch slices 1 garlic clove, minced 1 package (4.9 ounces) scalloped potatoes 3 cups water 1 can (14-1/2 ounces) chicken broth 1 jar (4-1/2 ounces) sliced mushrooms, drained 1 cup half-and-half cream 1 cup (8 ounces) sour cream 2 tablespoons Dijon mustard Paprika, optional
In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender.
Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired. Yield: 6-8 servings.
Stumpf Notes: We doubled this recipe which gave up some lunch leftovers. We omitted the mushrooms (no fungus-lovers here!). Instead of the half & half, I used 1 cup of milk and 1/3 cup of dry milk whisked together. When I need some chicken broth quick, I use "Better than Bullion." It can be found at Walmart next to the little foil cubes that my children have been known to try to pass off as candy to each other!