Name: Fennel Sausage Soup
Ingredients: 1 Fennel Bulb, sliced; 1/2 Carrot, Cubed; Tantillo California Extra Virgin Olive Oil; Salt to taste; Black Pepper to taste; 3 Cremini Mushrooms, sliced; 2 Baby Button Mushrooms, sliced; 2 Sweet Italian Pork Sausage links, casing removed; 1 Bunch Escarole; Water as needed, about 2 quarts; 2 Potatoes, peeled and cubed

Rating

1 Fennel Bulb, sliced

1/2 Carrot, Cubed

Tantillo California Extra Virgin Olive Oil

Salt to taste

Black Pepper to taste

3 Cremini Mushrooms, sliced

2 Baby Button Mushrooms, sliced

2 Sweet Italian Pork Sausage links, casing removed

1 Bunch Escarole

Water as needed, about 2 quarts

2 Potatoes, peeled and cubed

In a soup pot, add oil, heat then begin to caramelize fennel and carrots. Sweat with water, and season with salt for about 10 minutes.

Add in crumbled sausage and begin to brown. Once sausage is almost cooked add mushrooms and lower heat to let mushrooms soften.

Stir in escarole and water. Bring to a boil and stir in potatoes. Let simmer for 20 minutes before serving. Garnish with cheese if desired.

Ingredients