Hearty Rutabaga, Carrot, Parsnip and Sausage Soup

• 2 tablespoons olive oil
• 6 ounces smoked turkey sausage, cut into 1/2-inch dice
• 1 large onion, chopped
• 3 small parsnips, peeled, diced
• 1 medium rutabaga, peeled, diced
• 1 large carrot, peeled, diced
• 1 14 1/2-ounce can beef broth
• 1 14 1/2-ounce can chicken broth
• 1/4 cup half and half
• 1/2 teaspoon dried thyme, crumbled
• Salt and pepper

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add sausage and saut&until brown on all sides, about 7 minutes.
3. Transfer to plate using slotted spoon.
4. Add onion to saucepan.
5. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes.
6. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally.
7. Add broths.
8. Bring to boil.
9. Reduce heat and simmer until vegetables are tender, about 40 minutes.
10. Pur&e soup in batches in processor.
11. Return to saucepan.
12. Mix in half and half and thyme.
13. Season with salt and pepper.
14. Add sausage.
15. (Can be prepared 1 day ahead.
16. Cover and chill.)
17. Heat through.
18. Ladle into bowls and serve.

olive oil, turkey sausage, onion, parsnips, carrot, beef broth, chicken broth, thyme, salt

Taken from www.epicurious.com/recipes/food/views/hearty-rutabaga-carrot-parsnip-and-sausage-soup-2744 (may not work)