Veggie “Chicken” Noodle Soup

Prep Time: | Cooking Time: | Total:
Serves:

Ingredients

• 6 tablespoons butter, divided

• 2 onions, chopped

• 1 large portobello mushrooms, sliced

• 1 ½ cups sliced mushrooms

• ¼ medium head cabbage, thinly sliced

• 1 (32 ounce) jar sauerkraut, drained and pressed

• ½ teaspoon white sugar

• ½ teaspoon dried thyme

• salt and pepper to taste

Lettuce Cook!

Step 1 - Preheat oven to 350 degrees F (175 degrees C).

Step 2 - Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.

Step 3 - In a medium saucepan over high heat, boil cabbage for 10 minutes.

Step 4 - In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.

Step 5 - Bake in preheated oven for 1 hour, stirring every 20 minutes.