Cabbage Veggie Cream Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound elk breakfast sausage
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 onion, chopped
• 2 cups cubed butternut squash
• 2 beets, sliced into rounds
• 4 red potatoes, diced
• 4 carrots, chopped
• 1/2 medium head green cabbage, chopped
• 1 teaspoon hot pepper sauce (such as 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 red wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large soup pot over medium heat. Add the elk breakfast sausage and break it up as it cooks, about 8 minutes, until no pink remains and it reaches 160°F (71°C) inside.

2. Add the chopped onion, minced garlic and minced ginger root. Cook, stirring, for about 4 minutes until the onion softens.

3. Stir in the dried dill weed, dried rubbed sage and dried thyme leaves and cook for 1 minute until fragrant.

4. Pour in the chicken broth and add the butternut squash, beet rounds, diced red potatoes and chopped carrots. Bring to a boil, then reduce to a simmer, cover and cook for 20 minutes.

5. Add the chopped green cabbage and simmer uncovered for about 15 minutes, until all the vegetables are tender.

6. Stir in the condensed cream of mushroom soup, red wine vinegar and hot pepper sauce. Simmer for 10 minutes, then season with salt and black pepper to taste.

7. Optionally, blend part of the soup with an immersion blender for a creamier texture, leaving some chunks. Ladle into bowls and serve hot.