I try to plan meals ahead of time, but that doesn’t always happen. Sometimes, the dinner plan has to be created on the fly with whatever is on hand. Isn’t it wonderful when the result is something delicious?

The soup base I use is Imagine Foods’  Creamy Portobello Mushroom; it has soy, but no gluten or dairy. The tomato soup of the same brand is excellent, as well.

I served brown rice and asparagus on the side; the brown rice works well in the soup, too. This is so very fast and simple, yet filling and delicious, too.

Mushroom and Sausage Soup
serves 5

32oz carton of Creamy Portobello Mushroom Soup

1.5 cups almond milk

1 cup mushrooms (preferably Portobello) cut into 1″ pieces

1 red bell pepper,  cut into 2″ pieces

5 Italian sausages, cooked and sliced

Mix soup, almond milk, mushrooms and pepper in large pot over medium heat. In skillet, heat Italian sausage until cooked through, then slice and add into soup.

Heat thoroughly, and serve!