Creamy Autumn Soup

Creamy Autumn Soup

• 2-3 Large Yams baked until slightly soft, but firm.
• 4 Large Carrots (cut into small chunks)
• 1- 16 oz. pkg. "New York Style Sausage Company" sausage, cooked and ground (or use another gf sausage)
• 1 Cup Heavy Whipping Cream
• 1 Carton "Pacific Foods" Organic Chicken Broth
•  2 Medium Zucchini chopped
• 1 tsp. Basil
• 2 tsp. Cumin
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
•  Salt to taste

Thickening Rue:

• 2 Tbsp Bob's Red Mill All Purpose Gluten Free Flour
• 1 Tbsp Soft Butter

Mix well into a paste and set aside

Baked Yams:
Using already baked or boiled yams, peel and cut into small cubes.  I prefer baking to retain as many nutrients as possible.  Just pierce raw yams with a knife and coat in butter or olive oil.  Bake in oven @ 375 until slightly tender, approx. 40 minutes depending upon size.

Directions:
In a large pot add chicken broth, zucchini, carrots, yams, herbs and spices.  On medium heat, bring to a boil and cook for 15 minutes or until yams and carrots are tender, but not mushy.  Add cream and bring to a slight boil, then turn heat to low-medium and whisk in the rue.  Cook for 5 minutes on low, stirring gently.  Serve. Eat. Smile!