This scrumptious soup will have the troops coming back for more!

Cuddle up with a cup  of heaven and enjoy a night in by the fire!

Creamy Italian Sausage, Mushroom and Spinach Soup 

{Slow Cooker Edition}

Ingredients
1 1 1/2 – 2 ounce envelope white sauce mix
3 cups water
1 14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1 onion, chopped
3 cloves garlic, minced
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp dried oregano, crushed
1/2 tsp cayenne pepper
1-pkg of Italian Sausage, cut into small strips
1 12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Stir in cooked sausage. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

From our House to Yours!

Enjoy!

 
Laundry Mom~Naomi♥