Friday, May 14, 2010

Savory Sausage Chowder

This is one of my favorites on soup night. I got the recipe when I was in Apples of Gold I've replaced the pork sausage with ground sirloin and sausage seasoning. I always make crusty bread on soup night to dip in olive oil and seasoning. The bread starts out in the bread machine and comes out of the oven looking like it came fresh from the bakery!

1 pound fresh pork sausage (I use 1/2 pound ground sirloin with added seasoning)
1 medium onion, sliced and chopped
1 clove garlic, minced
3 cups chicken broth
1 cup thinly sliced carrots
2 cups cubed potatoes
2 teaspoons dried dill weed
2 cups sliced mushrooms (I usually omit or just add one small can)
2 cups frozen french style green beans
1/4 pound sliced pancetta or pepperoni (I don't usually add this much)
1 cup heavy cream (or light, 2%, whole milk - whatever you have)

Brown sausage (or ground sirloin) in large soup pot until lightly browned. If using ground sirloin, I would add the seasoning as it is browning:

Sausage Seasoning for 1/2 pound ground sirloin
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground coriander
1/2 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon caraway seed

Add onion and saute until transparent, then add garlic and cook for another minute. Drain grease if necessary. Stir in broth, dill, carrots, potatoes and mushrooms. Cover and let simmer until vegetables are almost cooked, about 20 minutes. Add beans and pepperoni and cook at least another 10 minutes. Stir in cream (which will cool down the soup). Allow to heat up and then serve!