This soup is amazing! I started off creating a rich sausage and mushroom soup, but the flavor was so similar to biscuits and gravy that I added a biscuit to the center and it was spectacular. The great thing is you can serve leftovers for breakfast.
Chop the onion and slice the mushrooms, and set aside.
In a large pot over medium heat, fry the breakfast sausage with onion and mushrooms until sausage is mostly cooked, but not completely. Then drain the fat and return it to the pot and add the flour. Stir for 2 minutes.
Then add 1 cup of chicken stock. Stir for a few minutes to create a thick base then add remaining stock, milk, bay leaves and pepper. Stir until it thickens and is warm.
Then add the cream cheese and stir until the cream cheese melts and is incorporated into the soup. It will take a few minutes to melt and get rid of lumps.
Serve with a warm biscuit in the center garnished with chopped green onion or chives.