A Hearty Summer or Winter Stew

Never mind that it's been in the 80's with high humidity here in northern Minnesota. . .seems my body doesn't always go along with the concept of seasonal eating! I had some fresh green beans, small purple turnips and lots of mushrooms to turn into something. Here's what transpired:

In a 6 quart pot, sauté 16oz. sliced baby portabella mushrooms in 2 big spoonfuls of ghee or butter. When they're lightly browned stir in the following sliced-chopped ingredients:

10oz. beef-pork hot dog-sausages
13oz. fresh green beans
13oz. purple turnips
*garlic and onion
6 stalks of celery
2 big carrots
1/3c cooking sherry
2-4T beef Better Than Bouillon
1 14-15oz. petite diced tomatoes
~ I used this instead of the bone broth shown in the first photo
2/3c of a mild curry sauce

Stir this together, cover and simmer over low heat for a few minutes. Stir again, continue to simmer, covered, on low heat for 15 minutes.

Stir in the sliced mini peppers and some chopped roasted chicken. Add water or broth if needed and continue to simmer until the carrots, celery and turnips are done the way you like.

*I left out garlic and onion this time, but those would also add great flavor. . .Lin