Hearty Elk and Vegetable Soup with Mushroom Essence

Recipe Collection: Dinner

Hearty Elk and Vegetable Soup with Mushroom Essence warms you up with a comforting dish that combines the robust flavor of elk sausage with a vibrant mix of fresh vegetables. This non-vegetarian American cuisine recipe is perfect for those seeking a gluten-free and dairy-friendly option. The rich broth, enhanced with red wine vinegar and a touch of hot pepper sauce, offers a unique twist that elevates your meal. Ideal for cozy dinners or meal prep, this soup is versatile enough to be served on its own or paired with crusty bread.

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Overview

This hearty and flavorful soup combines the rich taste of elk sausage with a medley of fresh vegetables, all simmered in a creamy mushroom broth. The addition of red wine vinegar and a hint of hot pepper sauce adds a delightful tang and spice, making this soup a comforting and unique dish perfect for any occasion. Serve with a dollop of sour cream for an extra touch of creaminess.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 100 minutes

Ingredients

• 1 Pound (lb) elk breakfast sausage
• 2 Tablespoons (tbsp) olive oil
• 3 Cloves garlic, minced
• 2 Teaspoons (tsp) fresh ginger root, minced
• 1 Whole onion, minced
• 2 Cups butternut squash, cubed
• 2 Whole beets, sliced
• 4 Whole red potatoes, diced
• 4 Whole carrots, minced
• 0.5 Medium head green cabbage, sliced
• 1 Pinch hot pepper sauce, seasoned
• 2 Teaspoons (tsp) dried dill weed
• 2 Teaspoons (tsp) dried rubbed sage
• 2 Teaspoons (tsp) dried thyme leaves
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 2 Quarts (qt) chicken broth
• 10.75 Ounces (oz) can condensed cream of mushroom soup
• 0.25 Cups red wine vinegar

Steps

1. Heat a large pot over medium-high heat. Add the elk sausage and cook until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then set the sausage aside.
2. In the same pot, add olive oil and heat over medium. Stir in the garlic, ginger, and onion, cooking until fragrant, about 2 minutes.
3. Add the butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes until the vegetables begin to soften.
4. Season the mixture with hot pepper sauce, dill, sage, thyme, salt, and black pepper.
5. Return the browned sausage to the pot. Pour in the chicken broth, cream of mushroom soup, and red wine vinegar. Stir well to combine.
6. Bring the soup to a simmer over high heat. Once simmering, reduce the heat to medium-low, cover, and let it simmer for about 30 minutes, or until all the vegetables are tender.
7. Taste and adjust seasoning if necessary. Serve hot with a dollop of sour cream on top for added creaminess.

Enjoy your homemade Hearty Elk and Vegetable Soup with Mushroom Essence!