4 tbsp Coconut Oil
1 Medium Yellow Onion, Diced
1 lb Crumbled Sausage
4 ½ cups Mushrooms, Diced
6 Celery Stalks
4 Carrots
¼ Chicken Broth
1 tbsp Fresh Sage, Diced
½ tsp Fresh Thyme, Minced
½ cup unsweetened Dried Cherries, Finely Chopped
½ cup Slivered Almonds
4 Garlic Cloves
Salt and Pepper to taste
1
Preheat oven to 350°
2
In a large soup pot heat oil then sauté the onions til translucent
3
Add sausage and brown
4
Add remaining ingredients
5
Mix well and bring to a simmer
6
Cook for 5-10 minutes or until veggies start to absorb the chicken broth
7
Transfer to a 9x13 inch dish
8
Cover with aluminum and bake for 30 minutes
9
Uncover and bake an additional 15 minutes
Ingredients
4 tbsp Coconut Oil
1 Medium Yellow Onion, Diced
1 lb Crumbled Sausage
4 ½ cups Mushrooms, Diced
6 Celery Stalks
4 Carrots
¼ Chicken Broth
1 tbsp Fresh Sage, Diced
½ tsp Fresh Thyme, Minced
½ cup unsweetened Dried Cherries, Finely Chopped
½ cup Slivered Almonds
4 Garlic Cloves
Salt and Pepper to taste
Directions
1
Preheat oven to 350°
2
In a large soup pot heat oil then sauté the onions til translucent
3
Add sausage and brown
4
Add remaining ingredients
5
Mix well and bring to a simmer
6
Cook for 5-10 minutes or until veggies start to absorb the chicken broth
7
Transfer to a 9x13 inch dish
8
Cover with aluminum and bake for 30 minutes
9
Uncover and bake an additional 15 minutes