Chancery Restaurant Pizza Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 quart chicken stock (water can be substituted)
• 3 tablespoons beef base
• 28 ounces marinara sauce
• 2 cups tomato juice
• 2 tablespoons dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon black pepper
• 3/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon sugar
• 3/4 teaspoon dried thyme
• 10 ounces mushrooms, thinly sliced
• 1 cup green bell pepper, diced
• 1 cup onion, diced
• 1 -2 tablespoon olive oil
• 1 1/4 lbs bulk italian sausage
• 1/2 cup butter (1 stick)
• 3/4 cup flour
• mozzarella cheese, shredded for garnish

Recipe

• 1 in large stockpot, bring stock, base, marinara sauce, tomato juice and all spices to boil.
• 2 reduce heat and simmer about 10 minutes.
• 3 in a separate pan, saute mushrooms, bell pepper and onions in oil until vegetables are just tender.
• 4 add vegetables and any liquid to stock mixture.
• 5 in a small frying pan, cook sausage in a few tablespoons water.
• 6 when sausage is cooked drain well and add to stock.
• 7 increase heat and bring soup to a boil.
• 8 in a separate pot melt butter.
• 9 slowly mix in flour, whisking constantly to form a roux.
• 10 slowly add to boiling soup, making sure to stir well so that there are no lumps.
• 11 cook an additional five minutes then remove from heat.
• 12 pour into serving bowls and top each serving with cheese.