Shelly's Recipe

MUSHROOM AND ANDOUILLE SOUP

Category: Soups

1 1/2 lbs sliced fresh mushrooms
1 medium yellow onion, diced
2 cups diced celery
2 tbsp minced garlic and fresh thyme
6 bay leaves
White pepper, to taste
2 quarts chicken stock and beef stock
1 lb butter
1 lb flour

Saute vegetables and garlic in 4 oz butter. Add sausage, and cook until tender. Add seasonings and heat through. Add stock and bring to a boil; reduce heat to a simmer. Make a roux with the butter and flour and stir into soup to thicken. Adjust seasoning and serve.