Chancery Restaurant Pizza Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another recipe from Razzle Dazzle Recipes Ingredients:
1 quart chicken stock (water can be substituted) |
3 tablespoons beef base |
28 ounces marinara sauce |
2 cups tomato juice |
2 tablespoons dried oregano |
3/4 teaspoon dried basil |
3/4 teaspoon black pepper |
3/4 teaspoon crushed red pepper flakes |
3/4 teaspoon sugar |
3/4 teaspoon dried thyme |
10 ounces mushrooms, thinly sliced |
1 cup green bell pepper, diced |
1 cup onion, diced |
1 -2 tablespoon olive oil |
1 1/4 lbs bulk italian sausage |
1/2 cup butter (1 stick) |
3/4 cup flour |
mozzarella cheese, shredded for garnish |
Directions:
1. In large stockpot, bring stock, base, marinara sauce, tomato juice and all spices to boil.
2. Reduce heat and simmer about 10 minutes.
3. In a separate pan, saute mushrooms, bell pepper and onions in oil until vegetables are just tender.
4. Add vegetables and any liquid to stock mixture.
5. In a small frying pan, cook sausage in a few tablespoons water.
6. When sausage is cooked drain well and add to stock.
7. Increase heat and bring soup to a boil.
8. In a separate pot melt butter.
9. Slowly mix in flour, whisking constantly to form a roux.
10. Slowly add to boiling soup, making sure to stir well so that there are no lumps.
11. Cook an additional five minutes then remove from heat.
12. Pour into serving bowls and top each serving with cheese.
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