1/2 Lb. Ground Sweet Italian Sausage (I use Johnsonville).
1 extra large or 2 large russet potatoes - peeled and chopped into 1/2 inch pieces
3 cups chicken broth
1 cup heavy cream
1 scallion chopped finely
1/2 cup chopped celery
1/2 cup chopped fresh asparagus
3 large mushrooms chopped into small pieces
1/4 tsp.oregano dried or few leaves fresh
1 tsp. parsley dried or few leaves fresh
1/2 tsp. dill dried or chopped fresh
1/2 tsp. chives dried or chopped fresh
4 - 6 fresh basil leaves
Pinch of red pepper flakes
Add a touch of olive oil to stock pot, brown sausage medium low heat to brown and remove. If you have an excessive amount of oil/dripping then drain some away. Add celery, fresh chives, scallion to pot and cook for a few minutes to soften not brown. Remove from pan and add chicken broth. Stir good then add chopped potatoes, oregano, 2 leaves basil, parsley, red pepper flakes, dill, return sausage, celery, chives and scallion back to pot. Cook on medium heat until potatoes are tender. This will take only a few minutes. When potatoes are tender turn heat down to medium low and add the chopped asparagus and mushrooms to pot. Cover with lid and cook for 2 minutes. Uncover and turn to low. Add heavy cream stir and heat through. When cream has warmed and this shouldn't take much time at all, serve immediately.
Serves 4 - 6
soup looks greasy but it isn't...I did add olive oil and I left it in...