1lb.hot breakfast sausageI use Jimmy Dean (use original if you don't like spicy)
3-4large carrotssliced then cut into pumpkin shapes
2cupssmall diced gold potatoes
1cupdiced leeks(1 large leek)
1Tbsp.Italian herb seasoningThis is found with the other spices at the store. It has oregano, marjoram, savory, thyme, basil, rosemary and sage. If you do not have this, use a mixture of what you do have.
10.5oz.Campbell's Condensed French Onion Soup
10.5oz.Campbell's Condensed Tomato Soup
32oz.box beef broth
10mushrooms(cut in half, then skull face cut into it, see directions)
NOTE- wait to add the mushrooms until the end of cooking time.In a large skillet on the stove top set to medium high heat, brown the ground beef and sausage together. Crumble and drain off fat. Add to the slow cooker.
Peel and slice the carrots. Cut the carrots slices into pumpkin shapes. Add to the slow cooker.
Add the remaining ingredients EXCEPT for the mushrooms.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is near done. Prepare the mushrooms. Cut them down the middle length wise, making them each into two pieces. Use a straw to poke out the eyes and use a knife to make two slits for a nose. I also make slits on the stem.
Add the mushrooms to the slow cooker after the cooking time is done. Let the mushrooms cook for 10 minutes along with the rest of the soup. I add the mushrooms at the end of the cooking time so they will keep their shape.
Can I use a different kind of meat?
Note that the ground hot sausage really makes this meal hearty and decadent.
If you want to use another type of meat the flavor will be altered and you may need to add more salt and seasonings. You can use chicken breasts, ground turkey or kielbasa if desired.