Recipe - Hearty Potato Chili

2 tablespoon Olive oil
6 ounce Smoked turkey sausage; cut
into 1/2inch
; dice
1 lg Onion; chopped
3 small Parsnips; peeled, minced
1 md Rutabaga; peeled, minced
1 lg Carrot; peeled, minced
1 cn Beef broth; (14 1/2ounce)
1 cn Chicken broth; (14
1/2ounce)
One fourth cup Half and half
One half teaspoon Dried thyme; crumbled
Salt and pepper

Heat oil in heavy large saucepan over mediumhigh heat. Add sausage and
saute until brown on all sides, about 7 minutes. Transfer to plate using
slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until
tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and
carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to
boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.

Puree soup in batches in processor. Return to saucepan. Mix in half and
half and thyme. Season with salt and pepper. Add sausage. (Can be prepared
1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

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