Saurkraut Soup

• 2 Tablespoons Olive Oil
• 1/4 cups Garlic, Minced
• 1-1/2 cup Onion, Chopped
• 1-1/2 cup Carrots, Julienne
• 1 pound Cooked Link Sausage
• 4 cups Chicken Broth
• 10-1/2 ounces, weight Canned Cream Of Mushroom Soup
• 32 ounces, weight Sauerkraut
• 1 Tablespoon Silver Spring Beer N' Brat Horseradish Mustard
• 3 cups Potatoes, Cubed

1. In a large stock pot over medium heat, heat the olive oil. Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
2. Meanwhile, cut the sausage into bite size pieces. Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
3. Stir in the chicken broth, cream of mushroom soup and saurkraut. Bring to a boil, then stir in the mustard.
4. Let the soup simmer slightly for no less than four hours. The longer it heats, the better it will taste. That's the golden rule of soups. Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness. It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little. Typically it will take between 10 and 20 minutes for them to be done. Just add them into the soup and monitor their doneness to suit your tastes. Then serve!

olive oil, ubc, onion, carrots, sausage, chicken broth, cream of mushroom soup, weight sauerkraut, n, potatoes

Taken from tastykitchen.com/recipes/soups/saurkraut-soup/ (may not work)