RECIPE
1 tbsp. salad oil
1 lb. sweet Italian sausage - remove casing and crumble
1 cup chopped onions
3 medium cloves of garlic, minced
1 27.5 oz. jar of spaghetti sauce, any variety
5 cups beef broth
1 cup burgundy or other dry red wine
1 cup chopped carrots
1 cup chopped celery
1/2 cup long grain rice
In a 5-quart Dutch pot on medium heat, heat oil until hot. Add sausage, onions and garlic until sausage is brown and onions are tender. Stir frequently. Spoon off fat.
Add remaining ingredients. Heat to boiling. Reduce heat to low; cover. Simmer 40 minutes or until vegetables are tender and rice is cooked.
Makes 3 quarts -- 12 servings.
For the final entry of the 2016 project, I made a soup representative of the season (sort of).
Eric Milton pitched eleven seasons in the majors, starting for the Minnesota Twins, Philadelphia Phillies, Cincinnati Reds and the Los Angeles Dodgers. He pitched just one seaon in Philly, leading the team in wins and strikeouts in 2004. He also hung around long enough to provide a recipe for the club's cookbook that season.
There isn't really anything holiday-specific to this "Holiday Country Soup." It's something you could enjoy year-round.
In an effort to make the soup just a little more Chrissmassy, I substituted the rice with some multicoloured pasta. It was all for nought as the colours cooked right out of the pasta as it simmered. Oh well.
The resulting soup is dark and savoury -- practically a stew. Definitely something to fill the stomach in the cold winter months.
And that wraps up my year of soups from different baseball cookbooks. I'll be back in 2017 with a new project... once I figure out what it will be...
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