Serves 4-6 Cook Time 45 minutes
1 lb mild turkey sausage
4 ½ Cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 Cup low sodium chicken broth
1 Tbsp diced fresh sage
½ tsp fresh thyme, minced
½ Cup dried cherries, finely chopped
½ Cup toasted slivered almonds
½ Tbsp garlic powder
4 Tbsp olive oil
to taste Sea salt and black pepper
- Preheat oven to 350 degrees F.
- In a large soup pot, sauté onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
- Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
- Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center