2 large sausages, cut into 1 inch pieces
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, chopped
3 tablespoons dry white wine
1 (8 ounce) can sliced mushrooms
1 cup shredded Cheddar cheese
1 (3 ounce) can diced celery
1 (8 ounce) package cream-style corn muffin mix
1/ 2 teaspoons salt
3 tablespoons smoked paprika
1 3/4 cups chicken broth
1 cup shredded Swiss cheese
Heat olive oil in a large skillet over medium heat. Stir sausages into the skillet. Cook until evenly brown. Remove from pan and set aside.
Heat 1/3 cup olive oil in a large skillet over medium heat. Add garlic and saute until quickly browned. Stir in onion, wine and mushrooms. Pour in celery, cut into thin strips, and cheese. Fry for 2 minutes.
Stir drained broth in a large bowl into the skillet, whisking constantly. Adjust water and seasonings to taste.
Add sausage and cook 2 minutes or until evenly browned.
Stir chicken broth, Swiss cheese, celery, mushrooms, cabbage, mushrooms, and cengage into the soup. Bring to a boil, stirring occasionally. Reduce heat to low and cook about 5 minutes. Pour over bottom and sides of plastic serving bowls.
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