Sausage, Sausage Everywhere

So, last week I won a little contest that I had entered about a year ago for a sausage company. My parents think this is quite funny, being that I grew up keeping kosher, and this recipe contains pork sausage, bacon, and milk. My prize was a 20 lb box full of all different varieties of sausages. So, there will be many more sausage recipes to come. Here is my winning recipe:

Creamy Sausage, Mushroom, and White Bean Soup

1 box of good quality chicken stock
12 oz. mushrooms sliced (any variety)
4 strips bacon
1 package of Premio Sweet Italian Sausage
2 cans of Cannelloni or Great Northern Beans
1/2 onion, chopped
1 cup milk
1/4 cup of chopped fresh basil
Cook bacon in a large skillet. Once fat is rendered, remove bacon and crumble, set aside. In bacon fat, sauté the mushrooms and onions until browned. Set aside and cook sausage until browned, Once cooled, slice sausage and set aside. In a large stock pot or Dutch oven, add cooked mushrooms, onions, chicken stock, 1 can of beans, and bring to a boil. Add milk and blend with an immersion (stick) blender. Add bacon, 2nd can of beans, and sausage. Garnish with basil, salt and pepper to taste. This is a very hearty meal soup. Serve with crusty rolls. Serves 6-8.