Categories: Soup

Ingredients

• 1/2 pound turkey Italian Sausage
• 1 medium lemon
• 1 tablespoon butter
• 2 tablespoons minced shallots
• 1/4 teaspoon dried thyme
• 1 small bay leaf
• 1/2 teaspoon ground pepper
• 2 cups milk 1 1/2 cups chicken stock
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 1 tablespoon minced parsley

Directions

1. In a heavy saucepan melt the butter and lightly saute the crumbled sausage. Remove and save.

2. Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. To the saucepan add a bit more butter, the mushrooms, thyme, and bay leaf. Saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, milk, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

3. Add the cornstarch/water mixture to the soup and and continue to simmer 10 minutes longer, stirring constantly. Add the sauted sausage pieces and correct the seasoning to taste.

4. Serve in warm bowls with a sprinkle of minced parsley . A favorite cheese and crackers along with the soup makes a satisfying meal.

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