“From Now The Feast. Give credit to Maxine Huffman.”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

  • 1 cup carrot, slivered
  • 1 cup celery, chopped
  • 12 cup onion, chopped
  • 1 tablespoon butter
  • 1 (10 1/2 ounce) can consomme
  • 12 cup brandy, cheap
  • 4 Italian sausages, cut up
  • 1 (30 ounce) can chili
  • 1 (15 ounce) can stewed tomatoes

Directions

  1. Saute carrot, celery and onion slowly in butter for 5 minutes. Add consomme and 1/4 cup brandy. Heat to simmering. Cover and cook 5 minutes. Cut up sausages and add to soup along with the chili, tomatoes and remaining 1/4 cup of brandy. Simmer one hour. Makes a very generous 2 quarts.

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