Oh my, this is delicious!! Someone (Cis? Maryann?) wanted the recipe, so here it is. I've made three out of this book now and all three are certainly winners!
Supreme Pizza Soup
makes 8 cups
Brown in 2 T. olive oil:
1/2 lb. bulk Italian sausage
1 pkg. stick pepperoni, casing removed, diced (6 oz.)I didn't peel, didn't seem to need it.
Add and saute:
2 cups button mushrooms, halved
1 cup red onion, diced
1/2 cup each: red bell pepper and green bell pepper, diced
1 T. garlic, minced
1 tsp. Italian seasoning (with all the fresh oregano and basil, this is what I used.)
1/2 tsp. red pepper flakes
Salt & pepper to taste
Stir in:
3 cans diced tomatoes in juice (14.5 oz. each)
1 cup chicken broth
1/4 cup canned black olives, halved
Brown sausage & pepperoni in oil in a large pot over medium-high heat, about 5 minutes; drain on a paper towel-lined plate.
Pour off all but 1 T. drippings and return pot to buner.
Add mushrooms and saute until they release their juices, 3 minutes.
Add onion, bell peppers, garlic, and seasonings; cook until vegies are getting soft, about 5 minutes.
Stir in remaining ingredients along with the reserved meat mixture.
Simmer soup until heated thru, 10-12 minutes.
Cheesy Garlic Bread
makes 8 wedges
2 T. unsalted butter
1 T. garlic, minced
1 premade pizza crust, such as Boboli(12")
5 oz. fresh mozzarella, sliced
Salt & pepper to taste
1 T. thinly sliced fresh basil
2 tsp. chopped fresh parsley
Preheat oven to 450 F.
Melt butter with garlic in a small saucepan over low heat, brush over pizza crust, then top with cheese, salt and pepper.
Bake bread directly on the oven rack until cheese is melted and bubbly, 10 minutes.
Remove from oven, sprinkle with herbs, and slice into 8 wedges.
I forgot to mention these two are from the new book - Soups, Stews & Chilies.
Supreme Pizza Soup
makes 8 cups
Brown in 2 T. olive oil:
1/2 lb. bulk Italian sausage
1 pkg. stick pepperoni, casing removed, diced (6 oz.)I didn't peel, didn't seem to need it.
Add and saute:
2 cups button mushrooms, halved
1 cup red onion, diced
1/2 cup each: red bell pepper and green bell pepper, diced
1 T. garlic, minced
1 tsp. Italian seasoning (with all the fresh oregano and basil, this is what I used.)
1/2 tsp. red pepper flakes
Salt & pepper to taste
Stir in:
3 cans diced tomatoes in juice (14.5 oz. each)
1 cup chicken broth
1/4 cup canned black olives, halved
Brown sausage & pepperoni in oil in a large pot over medium-high heat, about 5 minutes; drain on a paper towel-lined plate.
Pour off all but 1 T. drippings and return pot to buner.
Add mushrooms and saute until they release their juices, 3 minutes.
Add onion, bell peppers, garlic, and seasonings; cook until vegies are getting soft, about 5 minutes.
Stir in remaining ingredients along with the reserved meat mixture.
Simmer soup until heated thru, 10-12 minutes.
Cheesy Garlic Bread
makes 8 wedges
2 T. unsalted butter
1 T. garlic, minced
1 premade pizza crust, such as Boboli(12")
5 oz. fresh mozzarella, sliced
Salt & pepper to taste
1 T. thinly sliced fresh basil
2 tsp. chopped fresh parsley
Preheat oven to 450 F.
Melt butter with garlic in a small saucepan over low heat, brush over pizza crust, then top with cheese, salt and pepper.
Bake bread directly on the oven rack until cheese is melted and bubbly, 10 minutes.
Remove from oven, sprinkle with herbs, and slice into 8 wedges.
I forgot to mention these two are from the new book - Soups, Stews & Chilies.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
