Smoked Sausage, Tomato And Mushroom Soup Recipe

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Emeril Lagasse on Food Network


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2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved

1 1/2 teaspoons salt

1/2 cup diced red bell pepper

8 ounces button mushrooms, quartered

1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces

1 cup diced onion

1 tablespoon marjoram leaves

2 cups chicken stock

2 tablespoons tomato paste

1 tablespoon olive oil

1 tablespoon thinly sliced garlic

1/2 cup diced green bell pepper

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