German Potato Soup

For those of you who don't like onions, the amount in this recipe is small enough that you don't actually taste them, they just add a little depth to the sauce.  For those of you with onion allergies, if it is mild, as mine is, you should be okay.  However, go with your comfort level.  It may be left out.

  12 ounces turkey sausage                                                      1 -3/4 cups beef stock

  3 ounces mushrooms, chopped                                               1/2 Cup lager

  2 Tbl onion, minced                                                                2 medium potatoes, cubed

  1 stalk celery, chopped                                                           2 Cup small broccoli florets

  1 Tsp caraway seeds, crushed                                                2 Cup shredded cabbage

  1/4 Tsp ground black pepper                                                   1 -1/2 cups 1% milk

In a 4-quart Dutch oven, cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain off fat.  Add caraway seeds and pepper to sausage mixture in Dutch oven. Add beef stock and beer; bring to boiling. Add potatoes. Cover and simmer for 10 minutes. Add broccoli. Cover and simmer about 5 minutes more or until potatoes and broccoli are tender.  Stir cabbage and milk into sausage-broccoli mixture. Return to simmer and cook for about 5 minutes or just until cabbage is tender and soup is heated through.