BRATWURST SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Provided by Taste of Home
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings (2 quarts)
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining 1 cup milk. Add cheese; cook and stir over low heat until melted.
Nutrition Facts : Calories 468 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 1322mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 25g protein.
BRATWURST SUPPER RECIPE: HOW TO MAKE IT
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For each of 2 foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface. , Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the 2 double-layer foil rectangles. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming 2 large packets. Seal tightly; turn to coat., Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 524 calories, FatContent 37g fat (14g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1445mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
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