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German Potato-Sausage Soup

Ingredients

• 12 ounces bulk turkey sausage
• 8 ounces mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 1 3/4 cups reduced-sodium beef broth
• 1/2 cup light beer, nonalcoholic beer, or reduced-sodium beef broth
• 2 potatoes, cubed
• 1 cup small broccoli florets
• 2 cups shredded cabbage
• 1 1/2 cups fat-free milk

Directions

1. In a Dutch oven cook sausage, mushrooms, onion, and celery over medium heat until sausage is brown, breaking up sausage as it cooks.
2. Drain fat.
3. Add caraway seeds and pepper to sausage mixture in Dutch oven.
4. Add broth and beer.
5. Bring to boiling.
6. Add potatoes and simmer, covered, for 10 minutes.
7. Add broccoli and simmer, covered, 5 minutes.
8. Stir cabbage and milk into sausage-broccoli mixture.
9. Cook for 2 to 3 minutes or just until cabbage is tender and soup is heated through.

Attribution