Ingredients

• 1/2 lb. sausage
• 4 ½ cups mushrooms, diced
• 1 medium yellow onion, diced
• 6 celery stalks, diced
• 4 carrots, diced
• 1/2 cup chicken broth
• 1 tablespoon diced fresh sage
• ½ tsp minced fresh thyme leaves
• ½ cup dried cherries, finely chopped
• ½ cup slivered almonds
• ½ tablespoon garlic powder
• 4 tablespoons olive oil
• Sea salt and black pepper to taste

Instructions

• Preheat oven to 350. 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.