—Not On Website, Soup
2 Links Italian Sausage, casings removed
10 Ounces baby spinach
½ pound white or baby bella mushrooms
4 Cups Chicken
½ Package cream cheese
1/4 Teaspoon each garlic and onion powder
½ Teaspoon salt
¼ Teaspoon white pepper
Cook the sausage, drain all fat, crumble the sausage.
Cut the mushrooms into quarters.
Heat the chicken broth in a pot. When it is just coming to a boil turn down the flame to medium.
Put in the cream cheese, then use an immersion blender to mix it all together.
Add the spinach and mushrooms and cook until the spinach is good and wilted.
Add the sausage, garlic powder, onion powder, salt, and pepper. Simmer for about 30 minutes.