1 (10.5 ounce) can condensed chicken broth
12 cloves garlic, peeled and cut into 1/3 inch pieces
1 pound slices Swiss cheese, sliced
1 pound large potatoes, diced
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 onions, cut into 1/2 inch pieces
2 pounds mushrooms, coarsely chopped
1 cup artichoke hearts, thinly sliced
salt and pepper to taste
salt and pepper to taste
1 kg German thin sausage, cut into 1/2 inch pieces
1 lemon, quartered
1/2 green bell pepper, quartered
6 fresh carrots, quartered
Slice French bread into 1/4 inch slices
In a small saucepan over low-temperature, combine the chicken broth with 2 cloves of garlic, 1 1/2 cup of the cheese, 2 slices of Swiss cheese, 1 pound potatoes, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 2 onions.
In a blender combine the chicken liquid, mushrooms, cream, chopped celery, Russian-style seasoning, and 1 cup of the soup. Puree the pureed mixture into the medium saucepan and bring to a boil. Reduce the heat while the soup is still warm and bring the skillets to a boil. Reduce the soup mixture to a slow boil, raise the heat to medium-low, and simmer for 20 minutes. Widen the bowl and set the skillets over medium-low heat. Simmer 5 to 10 minutes more, or until the potatoes start to soften, when they do, the potatoes are tender. Add hot water as needed and the Brussels sprouts as well. (Note: If the potatoes and Brussels sprouts start to break down, add more water and reheat.)
Bake 18 to 20 minutes or until the potatoes begin to soften and the Brussels sprouts drop color. Serve hot with the Brussels sprouts.