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Sausage Broccoli Chowder |
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Serves: 12 Print this RecipeDonald Roberts, Amherst, New Hampshire 1 pound bulk Italian sausage 1 medium onion, chopped 3 cloves garlic, minced 8 ounces fresh mushrooms, sliced 2 tablespoons butter or margarine 2 cups broccoli florets 2 to 3 carrots, diced 2 (14 1/2-ounce) cans chicken broth 1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 9 ounces cheese tortellini, cooked and drained 1/2 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 quarts light half and half 1/2 cup grated Romano cheese In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, sauté onion, garlic and mushrooms in butter until tender; set aside. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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