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    Sicilian Sausage Soup


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    Recipe Introduction


    Karen Mitcham-Stoeckley

    has been a family secret for years, but Chef Karen Mitcham-Stoeckley of Louisiana , Missouri and the food editor of Missouri Life Magazine shares it now. This soup freezes beautifully. make a double batch and freeze half...

    1 lb Italian Sausage, cook in a soup kettle until almost done...add
    4 medium carrots, grated
    1 large onion chopped
    5 cloves minced garlic
    1 celery stalk diced

    continue to sauté until vegetables are done but not browned..
    add 2 Tab. chopped fresh parsley
    1 Tab dried basil
    28 oz can Italian tomatoes ,chopped, with juice
    6 cups chicken stock

    bring to a gentle boil and cook 15 minutes...
    add 1/2 cup Orzo pasta and cook 20 minutes on low boil until pasta is tender..
    taste for seasoning and add salt and pepper as needed...serves 8
 

 

 

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