This was a great soup that comes from Rachael Ray’s “Big Orange Book” and it was so rich and flavorful. Perfect for a crisp, fall, October day. Serve with a cold beer. Enjoy!
2 tbs EVOO
3 tbs butter
4 knockwurst, chopped into bite-size pieces
4 bratwurst, chopped into bite-size pieces
1 onion, chopped
4 cups frozen hash brown potatoes
Salt and pepper
1 bay leaf
1 cup shredded carrots
1 lb. cabbage, shredded
A handful of fresh dill, chopped
A handful of fresh parsley, chopped
1 bottle of beer
1/4 cup spicy brown mustard
4 cups chicken stock
4 slices rye bread
In a large soup pot, heat 2 tbs EVOO and 1 tbs butter over medium-high heat. Add the sausages and cook until they are crispy and browned. Remove with a slotted spoon to a paper towel lined plate. Add the onions and potatoes, season with salt and pepper, and cook for 6 to 7 minutes. Add the bay leaf, carrot and cabbage. Cook another five minutes, then season with the herbs. Stir in the beer and bring to a boil, then cook for 1 minute. Stir in the mustard and stock. Bring to a bubble and reduce the heat to a simmer. Add the sausage back in and let the flavors marry while you prepare the croutons.
Toast the bread, then butter it with the remaining butter while it is still hot. Cut into bite-size croutons. Top the soup with them.