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Print this Recipe    Mushroom Sausage

Mushroon and Andouille Soup

1 1/2 lb. sliced fresh mushrooms
1 medium yellow onion (diced)
2 cups diced celery
2 Tbsp. minced garlic
2 Tbsp. fresh thyme
6 bay leaves
fresh white pepper to taste
2 qts. chicken stock and 2 qts. beef stock
1 lb. butter
1 lb. flour

Saute onions, celery and garlic in 4 oz. Butter. Add mushrooms and
andouille and cook till tender. Add bay leaves and thyme. Cook a
few minutes. Add stock. Bring to a boil and reduce heat to simmer.
Make blonde roux with butter and flour. Whip into soup to thicken.
Adjust seasoning and serve.

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