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Sausage Quiche and Potato Soup Recipe

Ingredients

1 (9 inch) unwrapped can condensed chicken and rice soup

1 (15 ounce) can chicken broth

1 (21 ounce) can sliced mushrooms

1 small handful apple - peeled, cored, and chopped

1 small red onion, white, and black

2 bay leaves

salt and pepper to taste

4 eggs

1/2 teaspoon dried thyme

1 teaspoon dried parsley

2 teaspoons dried chives, chopped

4 pounds cassel beef, cubed

2 tons pork shoulders, cut into 1/2 inch cubes

1 cup cottage cheese

1 (3 pound) loaf french bread

Directions

Preheat oven to 400 degrees F (200 degrees C).

Puree chicken broth, condensed soup, and chicken for 4 to 5 minutes. Stir in mushrooms, apple, and chopped onion. Cook 2 to 3 minutes; remove from heat.

Transfer potatoes to a soup pot and cook over medium high heat until tender. Stir in salt and red pepper until mixture is well mixed.

With a blender or food processor, whip egg whites until foamy. Add 2 to 3 tablespoons broth; bring to a boil. Add potatoes and cook until tender. Reduce heat to low, cover potatoes and cook until potatoes are tender. Toss potatoes with cheese.

Meanwhile, brown beef in a large skillet over medium heat; pour added water until enough is covered. Sprinkle beef with onion, bay leaves and sage. Stir in potatoes and mushrooms. Cook until pot is tender, 5 minutes.

Simmer 2 to 3 minutes. Stir in enough broth to blend. Bring to a boil, then reduce heat to low and simmer until all liquid is absorbed, 7 minutes. Stir in reserved potato and mushroom mixture, cook 5 more minutes, or until vegetables are tender. Stir in potatoes and cook until potatoes are tender and meat is almost done, 2 to 5 minutes. Spoon remaining broth over soup and serve hot.