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Smoked Sausage, Tomato and Mushroom Soup
Recipe courtesy Emeril Lagasse, 2006
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- about 2 quarts
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces
- 8 ounces button mushrooms, quartered
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon thinly sliced garlic
- 2 tablespoons tomato paste
- 2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved
- 2 cups chicken stock
- 1 tablespoon marjoram leaves
- 1 1/2 teaspoons salt
Directions
Set a 4-quart saucepan over medium-high heat and add the olive oil. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes. Add the garlic and tomato paste to the pan and cook for 1 minute. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.