Creamy Italian Stoup
1# Italian sausage (sweet or hot, your choice)
garlic~3 cloves, diced or grated
1 small onion, chopped
3 med. Carrots, diced
2 med. Potatoes, diced
1 28 oz. can crushed tomatoes
1 cup or so mushrooms
1 Tbs basil
1 Tbs oregano
salt and pepper to taste
2 Cups parmesan cheese, grated
Béchamel (white sauce)
3 Tbs butter, melted in sauce pan
3 Tbs flour, stir into butter
1 Cup milk stirred into butter/flour
½ Cup cream stirred into butter/flour/milk
Cook over low stirring constantly until thick and smooth and flour taste is gone.
In soup pot, brown meet, garlic, vegetables (except tomatoes) and cook until tender. Add seasonings and tomatoes. When well blended, add Béchamel and stir to combine. If it is too thick, you can add a little stock or wine or water to thin slightly. This is a stoup and should be substantially thicker than say vegetable soup.
Cook over simmer about 30 minutes and add the cheese. Stir and continue cooking until cheese is melted and stoup is smooth.
Serve with garlic bread or bread sticks. No crackers will be needed this stoup is thick, creamy and very rich.
I like a sprinkling of sharp cheddar on top…because I LOVE sharp cheddar! J