| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Hot or sweet Italian sausage; casings removed |
| 1 gross | Onion chopped |
| 2 | Carrots sliced |
| 1 Tasse | mushrooms sliced |
| 1/3 Tasse | parsley fresh, chopped |
| 2 | cloves garlic minced |
| 3 Tasse | Canned beef broth |
| 1 Dose | Chickpeas; (garbanzo beans), |
| | Drained (15 |
| | 1/2-ounce) |
| 2 Tasse | water |
| 1 Tasse | beer |
| 1 Teelöffel | Dried basil; crumbled |
| 1/2 Teelöffel | Ground or rubbed dried sage |
| | salt |
| | pepper |
| | Additional chopped fresh parsley |
|
Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.
|
|
Anmerkungen zum Rezept:
keine |
