20 Minute Creamy Sausage and Mushroom Soup
Easy and hearty 20 Minute Creamy Sausage and Mushroom Soup is a delicious from-scratch mushroom and sausage chowder that is bursting with flavor in just one pot and under 20 minutes to make without store-bought mushroom soup for a filling meal the whole family loves and you can feel great about serving. This one pot mushroom and sausage soup is low carb, and is compatible with a keto or paleo low carb diet eating plan.
Servings: 6
Calories: 480kcal
Equipment
Ingredients
- 1 lb Sausage mild italian sausage or breakfast sausage, I prefer Jimmy Dean's
- 1 Onion diced
- 2 Carrots sliced into small chunks
- 2 Celery Stalks diced
- ¼ cup Garlic Diced
- 12 oz beef stock
- 1 tbsp italian herb seasoning blend
- 8 oz cremini mushrooms cleaned and sliced thin
- 1 cup heavy whipping cream
- parmesan cheese to garnish
Instructions
- In a large dutch oven or stock pot, heat oil on medium high until shimmery.
- Add sausage and crumble.
- As sausage starts to brown (after about 5 minutes), add garlic, onion, celery, and carrots.
- Let brown, stirring occasionally to prevent sticking or burning, about 10 minutes.
- Add mushrooms halfway through vegetables and sausage are browning.
- Add stock and turn heat to high, let reduce by half, about 5 minutes.
- Stir in herb seasonings.
- Remove from heat and stir in heavy cream, whisking as you add to soup.
- Return to medium high heat for 5 minutes (to a rolling boil).
- When soup has thickened slightly, it is ready to serve!
- Garnish with parmesan cheese and fresh herbs, if desired.
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 10g | Protein: 17g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1012mg | Fiber: 1g | Sugar: 5g