Cabbage Veggie Cream Soup Best Family Recipes

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Cabbage Veggie Cream Soup

"Talk approximately remarkable flavor! This soup is particular and yummy- really put inside the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments wait for! Serve with a dollop of sour cream on top."

Ingredients :

1 pound elk breakfast sausage
2 tablespoons olive oil
three cloves garlic, minced
2 teaspoons minced sparkling ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
4 red potatoes, diced
four carrots, chopped
1/2 medium head green cabbage, chopped
1 teaspoon warm pepper sauce (inclusive of Tabasco®), or to flavor
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to flavor
2 quarts bird broth
1 (10.Seventy five ounce) can condensed cream of mushroom soup
1/four cup purple wine vinegar

Instructions :

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

Heat a big pot over medium-high warmth. Cook and stir the sausage inside the hot pot until crumbly, frivolously browned, and no longer pink. Drain and discard any extra grease; reserve the browned sausage.
Pour the olive oil into the pot; stir inside the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with warm pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, fowl broth, cream of mushroom soup, and vinegar. Bring to a simmer over excessive warmness. Reduce warmness to medium-low, cowl, and simmer till all of the veggies are tender, approximately half-hour.

Notes :

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