Stephanie & Tony's Table: Fennel Sausage Soup

Fennel Sausage Soup

Ingredients:

1 Fennel Bulb, sliced

1/2 Carrot, Cubed

Extra Virgin Olive Oil

Salt to taste

Black Pepper to taste

3 Cremini Mushrooms, sliced

2 Baby Button Mushrooms, sliced

2 Sweet Italian Pork Sausage links, casing removed

1 Bunch Escarole

Water as needed, about 2 quarts

2 Potatoes, peeled and cubed

Preparation:

In a soup pot, add oil, heat then begin to caramelize fennel and carrots. Sweat with water, and season with salt for about 10 minutes.

Add in crumbled sausage and begin to brown. Once sausage is almost cooked add mushrooms and lower heat to let mushrooms soften.

Stir in escarole and water. Bring to a boil and stir in potatoes. Let simmer for 20 minutes before serving. Garnish with cheese if desired.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)