Chancery Restaurant Pizza Soup
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1 quart chicken stock (water can be substituted)
- 3 tablespoons beef base
- 28 ounces marinara sauce
- 2 cups tomato juice
- 2 tablespoons dried oregano
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon black pepper
- 3⁄4 teaspoon crushed red pepper flakes
- 3⁄4 teaspoon sugar
- 3⁄4 teaspoon dried thyme
- 10 ounces mushrooms, thinly sliced
- 1 cup green bell pepper, diced
- 1 cup onion, diced
- 1 -2 tablespoon olive oil
- 1 1⁄4 lbs bulk Italian sausage
- 1⁄2 cup butter (1 stick)
- 3⁄4 cup flour
- mozzarella cheese, shredded for garnish
directions
- In large stockpot, bring stock, base, marinara sauce, tomato juice and all spices to boil.
- Reduce heat and simmer about 10 minutes.
- In a separate pan, saute mushrooms, bell pepper and onions in oil until vegetables are just tender.
- Add vegetables and any liquid to stock mixture.
- In a small frying pan, cook sausage in a few tablespoons water.
- When sausage is cooked drain well and add to stock.
- Increase heat and bring soup to a boil.
- In a separate pot melt butter.
- Slowly mix in flour, whisking constantly to form a roux.
- Slowly add to boiling soup, making sure to stir well so that there are no lumps.
- Cook an additional five minutes then remove from heat.
- Pour into serving bowls and top each serving with cheese.
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RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)