Tuesday, August 19, 2014

Creamy Mushroom & Sausage Soup With Stovetop Biscuits

I may be jumping the gun here but I am ready for it to be soup season. I am soooooo done with summer.
*Bring on the fall*
Please and thank you.
In case you are also missing those lovely chilly days where you just want to curl up in a blanket and watch bad B movies - here is some tasty and easy soup for you to make.
Oh... and some biscuits. Because soup needs biscuits. 
AND because the sun is still presently trying to melt us all into oblivion - these lovely mile high biscuits do NOT require the oven. All you need is a cast iron pan and you are good to go!

Creamy Mushroom & Sausage Soup

1 Tbsp butter
3 cups mushrooms, sliced
1/2 medium onion, chopped
3 cloves garlic, minced
5 breakfast sausages, diced
1/2 tsp dried thyme
1/2 tsp dried tarragon
1 tsp dried chives
salt & pepper
1/4 cup flour
2 Tbsp soy sauce
1/4 cup red wine
2 cups chicken broth
2 cups heavy cream

Prep your ingredients so they are ready to go when you need them.

In a large soup pot, melt butter over medium/high heat. Add in the mushrooms, onion, garlic, and sausages.
Cook and stir until sausages are no longer pink and vegetables are wilted.
Sprinkle with the flour and spices and stir for a minute or two.
Stir in the soy sauce and red wine. 
Slowly stir in the chicken broth, a little at a time, until smooth. 
Simmer soup for 20 minutes.

Add in the cream ...

Simmer another 5 minutes.
Serve hot.

Of course you could eat it like this without the biscuits but why on earth would you do that when they only take a few minutes to whip up!

Stovetop Biscuits

2 cups flour
2 tsp baking powder
pinch salt
1/4 cup butter, cold
3/4 cup milk
2 tsp garlic butter (or bacon fat)

In a large mixing bowl, stir together the flour, baking powder, and salt.
Cut in the butter using 2 butter knives or a pastry blender until mixture resembles coarse crumbs.
Stir in milk until stiff dough forms. 
Pat out dough on a lightly floured surface into an 8 inch circle. Cut into quarters. 
Melt butter (or bacon fat) over medium heat in an 8 or 9 inch cast iron pan. 
Place the biscuits into the pan.

Cover and cook on medium to medium/low heat for 10 minutes. 
After 10 minutes, flip the biscuits over in the pan.

Cover and cook another 10 - 15 minutes, until biscuits are cooked through. (Do NOT be tempted to turn up the heat!! The outside of the biscuit will burn and the inside will not cook. Keep the heat on medium to medium low) Serve hot or room temp.

The biscuit recipe makes 4 large biscuits. 
The soup makes about  6 servings. 
NOTE - you could probably use 1% milk in the soup instead of cream but that would definitely affect how creamy it is. 
Also - if you want the biscuits to be ready at the same time as the soup then wait until the chicken broth has just started to simmer, make the biscuits and get them into the cast iron pan. You will have a 20 minute bake time for the biscuits and a 20 minute simmer time for the soup. They should be ready pretty close to the same time. 


  1. This is the best soup! Perfect for left over breakfast sausage and my surplus of mushrooms from the CSSA. I made it for a work function and everybody loved it and 3 people are already bugging me for the recipe.