Saturday, May 14, 2011

Simple and Quick Sausage and Broccoli Soup

Sometimes you just don’t have enough meat  to fill the plates for dinner, such was the case last night. The children—ha, they’re adults with children, but our children none-the-less—stayed for supper and I had only put out the one package of sausage; what to do? Simple, cut into quarters and dice it, add broccoli, and soup base and it’s a meal. My daughter complained that she ate too much, but that’s a given with soup…easy to over-eat a good soup.

3 tbsp olive oil
1 pckg Eckrich Mesquite Sausage (diced)
1 cup broccoli floweret’s and stems
3 to 4 tbsp Adam’s diced onions
4 tbsp flour
1/3 cup Worcestershire
2 cups water
2 chicken bouillon cubes
2 tsp cilantro
2 tsp garlic
1 tsp Italian seasoning
1 cup milk

In a 3-oz. sauté pan, over medium-heat, add olive oil and allow to come “up too” temperature. Add the sausage, onions, and broccoli, allowing them to heat through. When the vegetables have softened, sprinkle with flour and stir together; coating the vegetables and meat. Add Worcestershire, water, and bouillon cubes, allowing them the pan to reheat the mixture. Reduce heat to medium, and add cilantro, garlic, and Italian seasoning. Add 1 cup milk and cook approximately 20 to25 minutes, reducing the heat to low and allowing the flavors to mingle properly.

Note: I did have to add a little more flour because I had underestimated the heat. You may need to add an extra tablespoon of flour before introducing the liquids. The flavor is similar to sausage and cabbage soup. Mediterranean Oregano might be substituted for the Italian Seasoning. 

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