Mr Libido Incognito wrote:
> @@@@@ Now You're Cooking! Export Format
>
> Al's Bean And Sausage Soup
>
> none
>
> 2 tablespoons canola oil
> 1 pound kielbasa sausage, diced
> 4 large garlic cloves, chopped (7)
> 1 bulb fennel; chopped
> 1 onion; chopped
> 2 carrots; chopped
> 10 large Button mushrooms; chopped
> 1 celery heart with leaves
> 1 small bag spinach leaves
> 3 900 ml box chicken broth
> 4 cups water; plus
> 2 tbsp redibase turkey stock
> 2 15 oz cans can navy beans
> 1 15 oz can can diced tomatoes with herbs
> 1 500ml ctner sour cream
> 1 tbsp crushed red peppers; heaping
>
> Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
> garlic and sauté until sausage is lightly browned, about 8 minutes. Add
> in
> crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
> minutes more. Add broth, water, turkey stock navy beans with their juices
> and spinach. Simmer until flavors blend and soup thickens slightly, about
> 20 minutes. Stir in the sour cream simmer 5 more minutes. Season to taste
> with salt and pepper.
>
> Ladle soup into bowls.
>
> 10-3 cup servings approx
>
> Notes:
> could use more sour cream
>
> ** Exported from Now You're Cooking! v5.75 **
>

<<Snagged for file>>

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.