SAUSAGE STROGANOFF SOUP

Sausage Stroganoff Soup image

Helen Haviland of Greenfield, Illinois starts this rich soup with handy scalloped potato mix and brown-and-serve breakfast sausages. "It's not your ordinary potato soup," she assures.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1 garlic clove, minced
1 package (4.9 ounces) scalloped potatoes
3 cups water
1 can (14-1/2 ounces) chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
1 cup sour cream
2 tablespoons Dijon mustard
Paprika, optional

Steps:

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 14-16 minutes or until potatoes are tender., Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired.

Nutrition Facts : Calories 340 calories, Fat 25g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 1080mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.