My mama's yummy soup recipe

MY MAMA'S YUMMY SOUP RECIPE:

Sautée the following in butter and olive oil:

- White onion/s
- Celery
- Minced garlic
- Sliced or diced carrots (as you prefer)

After they're done to your liking, add them to a fitting sized soup pot containing chicken broth and portobello mushrooms, diced into large chunks. Add the tiniest bit of nutmeg (not so can actually taste it, just so it adds to earthy flavor of the soup). Cook down / reduce.

While above is cooking-down, brown some good German sausage.

Add a little bit of pasta when you add the German sausage, cook until pasta is done,... ENJOY! (It's even better as leftovers!)

riceme wrote:

MY MAMA'S YUMMY SOUP RECIPE:

Sautée the following in butter and olive oil:

- White onion/s
- Celery
- Minced garlic
- Sliced or diced carrots (as you prefer)

After they're done to your liking, add them to a fitting sized soup pot containing chicken broth and portobello mushrooms, diced into large chunks. Add the tiniest bit of nutmeg (not so can actually taste it, just so it adds to earthy flavor of the soup). Cook down / reduce.

While above is cooking-down, brown some good German sausage.

Add a little bit of pasta when you add the German sausage, cook until pasta is done,... ENJOY! (It's even better as leftovers!)

So, tell me... how do you pick out your German sausage? Do you use a certain brand?

I see that there are upwards of 1200 types of German sausages. Do you cook a raw variety or is your sausage precooked and packaged?

I make a sausage soup, but I use Italian Sausage from a local butcher. This soup IS better as leftovers as well.

Eric wrote:

So, tell me... how do you pick out your German sausage? Do you use a certain brand?

I see that there are upwards of 1200 types of German sausages. Do you cook a raw variety or is your sausage precooked and packaged?

I get it raw from a tiny German market near where my Grandma on my dad's side lived in Bakersfield years ago.