Quick, Easy -N- Fast Sausage Stroganoff Soup Recipe

1 12-ounce package brown-and-serve sausage links, cut into 1/2-inch slices
1 garlic clove, minced
1 5-ounce package scalloped potato mix
3 C. water
1 14-oz. can chicken broth
1 4-oz. jar sliced mushrooms, drained
1 C. half-and-half cream
1 8-oz. container sour cream
2 T. Dijon mustard
Paprika (optional)
In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14 to 16 minutes or until potatoes are tender.

Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika.

Makes 6 to 8 servings.



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