Cauliflower Mushroom Sausage Soup (Printable Version)

A creamy, cheesy blend of cauliflower, mushrooms and Italian sausage that warms you from the inside on chilly evenings.

# Ingredients:

→ Proteins & Fats

01 - 500 grams mild Italian sausage (or honey sausage)
02 - 2 tablespoons butter or olive oil
03 - 1 1/2 cups old cheddar cheese, shredded

→ Vegetables

04 - 1 medium onion, chopped
05 - 2 stalks celery, chopped
06 - 4 cups cauliflower, chopped
07 - 227 grams white mushrooms, sliced

→ Liquids

08 - 4 cups chicken broth
09 - 3 cups whole milk

→ Seasonings & Thickeners

10 - Salt and pepper to taste
11 - 1/2 teaspoon celery seed
12 - 1 teaspoon dried ground sage
13 - 1 teaspoon dried thyme
14 - 2 teaspoons dried parsley
15 - 1/2 cup all-purpose flour

# Steps to Follow:

01 - Wash, peel and chop all vegetables as indicated in the ingredients list.
02 - In a heavy-bottomed soup pot or Dutch oven, cook the mild Italian sausages according to package directions until browned. Remove to a plate and set aside to cool.
03 - Melt butter (or heat olive oil) in the same pot and sauté celery and onion until tender and translucent, about 5 minutes. This will also deglaze the pan, incorporating the sausage flavors.
04 - Add cauliflower and mushrooms to the pot, then pour in chicken broth. Season with salt, pepper, celery seed, sage, thyme, and dried parsley.
05 - Bring mixture to a boil, then cover, reduce heat to low and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice the cooled sausages into rounds.
06 - In a separate bowl, whisk flour into milk until completely smooth with no lumps. Gradually add this mixture to the pot, stirring constantly. Cook over medium heat for 5-7 minutes until the soup thickens.
07 - Add the sliced sausage back to the pot and heat through for 2-3 minutes.
08 - Remove pot from heat and stir in shredded cheddar cheese until completely melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

# Additional Notes:

01 - Brown the sausage thoroughly to develop a deeper flavor. This caramelization adds a rich, savory depth to the soup.
02 - Cook the sausage in your soup pot so you don't lose any of the flavor on the bottom of the pan.
03 - Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
04 - Consider topping with extra shredded cheddar, crispy croutons, or fresh parsley before serving.

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