Latest Menu Blend Cabbage Veggie Cream Soup

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Cabbage Veggie Cream Soup

"Talk approximately first-rate flavor! This soup is precise and yummy- virtually positioned within the elements that sound weird like vinegar and Tabasco®. Tons of compliments look ahead to! Serve with a dollop of bitter cream on pinnacle."

Ingredients :

1 pound elk breakfast sausage
2 tablespoons olive oil
three cloves garlic, minced
2 teaspoons minced fresh ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
four crimson potatoes, diced
four carrots, chopped
half medium head inexperienced cabbage, chopped
1 teaspoon hot pepper sauce (which include Tabasco®), or to taste
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to taste
2 quarts chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup crimson wine vinegar

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H40M

Heat a massive pot over medium-excessive warmth. Cook and stir the sausage in the warm pot till crumbly, evenly browned, and now not red. Drain and discard any extra grease; reserve the browned sausage.
Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 mins. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chook broth, cream of mushroom soup, and vinegar. Bring to a simmer over high warmness. Reduce heat to medium-low, cover, and simmer till all of the vegetables are soft, about half-hour.

Notes :

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