Sausage Stroganoff Soup

• 1 package (12 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
• 1 garlic clove, minced
• 1 package (4.9 ounces) scalloped potatoes
• 3 cups water
• 1 can (14-1/2 ounces) chicken broth
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup half-and-half cream
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• Paprika, optional

1. In a large saucepan, cook sausage and garlic until sausage is lightly browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until potatoes are tender.
2. Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika if desired.

sausage links, garlic, potatoes, water, chicken broth, mushrooms, cream, sour cream, mustard, paprika

Taken from www.tasteofhome.com/recipes/sausage-stroganoff-soup/ (may not work)