Creamy Mushroom Soup With Andouille Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/3/19
Creamy Mushroom Soup With Cheddar and Andouille Sausage

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
829 Calories
67g Fat
27g Carbs
33g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 829
% Daily Value*
Total Fat 67g 86%
Saturated Fat 35g 173%
Cholesterol 180mg 60%
Sodium 1734mg 75%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Protein 33g
Calcium 698mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy mushroom soup is flavored with cheddar cheese and chunks of smoked andouille sausage. Feel free to use another variety of smoked sausage in this recipe. Kielbasa would work as well.

Top the soup with diced andouille sausage, chives, parsley, or green onions.

Ingredients

  • 1 tablespoon vegetable oil
  • 12 to 16 ounces andouille sausage (halved lengthwise then thinly sliced)
  • 16 ounces mushrooms (sliced)
  • 4 tablespoons butter
  • 4 green onions (thinly sliced)
  • 1 clove garlic (mashed and finely minced)
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth or vegetable broth (unsalted or low sodium)
  • 1 cup heavy cream
  • 8 ounces (about 2 cups) mild cheddar cheese (shredded)
  • Dash of ground nutmeg
  • 1/8 teaspoon ground black pepper
  • Dash of salt (to taste)
  • Garnish: chives, parsley, or additional sliced green onion tops

Steps to Make It

  1. In a large pot or Dutch oven, saute the sliced sausage in the oil over medium heat.

  2. Transfer sausage to a plate and add mushrooms to the drippings left in the pot. If needed, add a little more oil.

  3. Cook, stirring, until mushrooms are tender and lightly browned.

  4. Add the green onions and garlic to the mushrooms; saute for 1 minute longer.

  5. Pour mushroom mixture, with any liquids, into a bowl and set aside.

  6. Melt the butter in the same pot.

  7. Stir in flour until blended and bubbly and continue cooking, stirring, for 1 minute.

  8. Stir in the broth and cook, stirring, until thickened.

  9. Add the cream and cheese to the broth mixture, stirring until melted.

  10. Add the sausage and mushroom mixture back to the pot. Stir and add nutmeg and pepper.

  11. Taste and add salt, as needed. Heat through.

  12. Serve with more green onion, snipped chives, or chopped parsley for garnish.

Recipe Variation

  • There are many ways you can mix up this recipe by just using what's in your pantry. For example, you can use shallots instead of green onions, cayenne pepper, and then add shrimp, red bell pepper, celery, and leftover rice if you have any on hand.