Remember that Cream of Veggie soup I made before?
Well, that soup has just been vastly improved to perfection, thanks to the combined efforts of myself and my room-mate,

I now give you Dawn Soup, the official favorite recipe that us house-mates can all enjoy nonstop if we had to.

Recipe:
SERVES 6

1 pound white mushrooms, stemmed
4 Carrots, minced
4 Celery sticks, minced
1 Medium Onion, chopped
1 cup frozen corn
16 OZ Ground Italian Sausage
3/4 cup heavy cream
1/2 cup Butter
4 cups Milk
2 cup Chicken Broth
Salt and pepper to taste
Pinch of nutmeg
1/2 cup flour

1. Cook the Italian sausage in a frying pan, being sure to break it up. Set aside for later.

2. Thinly slice the mushrooms then finely chop the slices.

3. Heat a medium saute pan over medium heat. Add 1/2 cup of butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin to take on a golden brown color and all of the moisture has cooked off. Add celery, carrots, corn, and onion. Cook until veggies are soft, about 7 minutes

4. Add salt to taste, slowly stir in flour


5. In a large pan, add milk, cream, and chicken broth. Add all the vegetables into the soup

6. Cook on medium heat until soup is hot, add meat, nutmeg, salt, and pepper.

Enjoy


Lil Vee's Comments:
This soup, while I don't mean to brag, is perfect. At least to me and my 2 room mates. We used mild Italian sausage, which adds just the right amount of spice to make the soup not really spicy, but gives it a nice kick to the whole overall flavor.
All in all, this soup is creamy and full of flavors. Every bite is a new experience, and man is it good!
We will be making this soup often, that's for darned sure! :D