| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
March 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Hot or sweet Italian sausage; casings removed |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Carrots; sliced |
| 1 |
c |
Sliced mushrooms |
| 1/3 |
c |
Chopped fresh parsley |
| 2 |
|
Garlic cloves; minced |
| 3 |
c |
Canned beef broth |
| 1 |
cn |
Chickpeas; (garbanzo beans), |
|
|
; drained (15 |
|
|
; 1/2-ounce) |
| 2 |
c |
Water |
| 1 |
c |
Beer |
| 1 |
ts |
Dried basil; crumbled |
| 1/2 |
ts |
Ground or rubbed dried sage |
|
|
Salt and pepper |
|
|
Additional chopped fresh parsley |
INSTRUCTIONS
Cook sausage in medium Dutch oven over medium-high heat until brown,
breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3
cup parsley and garlic and cook until onion is translucent, stirring
frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes.
Season with salt and pepper. Ladle soup into bowls. Sprinkle with
additional chopped parsley.
Serves 4 to 6.
Bon Appetit March 1990
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