DSL Chef Level: Easy (stove, optional crockpot)

Ingredients:

1. 1 package of bratwurst (Carly will use bacon and cheddar)
   • Some folks use already cooked/grilled brats for this and slice them for the soup. This is a great recipe for grill leftovers! Carly will be cooking her brats like sausage during class)
2. 1 small onion, chopped
3. 1 cup of carrots, chopped
4. 1 cup of dill pickles and 1/2 cup pickle juice
   • Carly uses an 11.5oz bag of Mount Olive “Munchies” pickles instead
5. 32oz of chicken broth or stock
6. 3-5 red potatoes or 6-8 baby potatoes, quartered
7. *optional rice
8. Salt, pepper, olive oil for cooking
9. Crusty bread, for serving

Directions:

1. Wash your hands
2. Chop carrots and add to a soup pot on medium heat with a little olive oil
3. Chop onions and add to carrots in the pot
4. If you are cooking your bratwurst, cut them out of their casing and get them into the pan with the carrots and onion
5. Once the brats are almost fully cooked, you can add your pickles and juice
6. Once carrots and onions are soft, add the chicken stock and the potatoes
7. Let soup lightly boil for 15 minutes, or until potatoes are soft
8. *Optional* Add rice to the soup, use as much as you like. Carly will add about a cup. If you add rice, let it simmer for another 15 minutes
9. Serve with crusty bread
10. Enjoy!

*If using a crockpot just add all ingredients to the crockpot! Be sure to cook your bratwursts before you add them.

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