Sausage and Mushroom Soup

Fast, easy and delicious.

For a great pizza dough...

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This soup is super quick, easy and delicious! It's so full of flavor for so little effort, and combined with a salad, you've got an entire meal. Enjoy!

yields ~50 bars

1 lb.	Italian sausage (bulk-not in casing)
10-12 oz.	Fresh mushrooms, cleaned and sliced
1 large	Onion, diced (~8 oz.)
⅓ cup	Sherry
1 qt.	Chicken broth
¼ cup	Cornstarch
¼ cup	Cold water
1 cup	Heavy Cream
To taste	Salt and pepper
Garnish	Chopped chives, green onions or parsley

In a large pot, cook sausage and onions until meat is no longer pink. Add mushrooms and continue to cook until the mushrooms begin to brown. If a lot of fat appears in the bottom of the pot, remove some, leaving behind a tablespoon or two.
Deglaze pot with the sherry while stirring and cook for one minute more. Add broth and bring to a boil.
Meanwhile, mix together cornstarch and water in a small cup or bowl.
When soup comes to a boil, stir in the cornstarch mixture and bring to a boil again. Simmer for one minute. Add heavy cream and bring again to a boil. Soup is ready to eat! Garnish as desired.