Dinner

Very Big Autumn Soup is for Dinner.

Very Big Autumn Soup takes 45 minutes to prepare.

Very Big Autumn Soup takes 60 minutes to cook.

Very Big Autumn Soup makes 16 servings.

The ingredients for Very Big Autumn Soup are:

1 lb sausage (jimmy Dean's Natural is a good Gluten Free Sausage)
1 head diced Cauliflower (about 5 cups)
4 cups diced potatoes (with or without skins) about 6 medium
1 cup chopped raw carrots
2 medium diced onions (about 1 1/2 cups)
3 cups chopped Swiss Chard (or other green like Kale)
8 oz fresh mushrooms, sliced
2 Tbsp olive oil
2 4-serving packages of Idahoan 4 cheese instant mashed potatoes (or any other flavor will also do).
1 can evaporated milk
4 tsp dried dill weed
1 tsp minced garlic
1/2 tsp black pepper
2 whole bay leaves

Here is how you make Very Big Autumn Soup:

Chop up cauliflower, potatoes, carrots, onions, and add to 12 cups chicken broth. Add bay leaves, dill, garlic, and pepper. Bring to a boil, then lower heat and simmer for about 15 minutes, until vegetables are tender. While the firm vegetables are cooking, chop chard, and set aside. Slice mushrooms, and coat with olive oil. Saute mushrooms until tender. When potatoes and carrots are tender, add mushrooms and chard to pot. Cook sausage in a frying pan, and add to the pot. Add the 2 packages Idahoan potatoes, and stir. Pour in the evaporated milk. Warm slightly if needed. When soup is all warm, serve with crackers.Serving Size:?16 servings (1 1/2 cups)

The nutritional information for Very Big Autumn Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 212.8

• Total Fat: 8.2 g
• Cholesterol: 28.8 mg
• Sodium: 1,131.2 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.5 g
• Protein: 11.1 g

The dietary needs meet for Very Big Autumn Soup is Gluten Free