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Ingredients
Cut all veggies other than carrots into large chunks, mix in a bowl with mushroom oil
Spread on a roasting pan, sprinkle with Verde seasoning and roast at 375 for 45 min to an hour until they have some char on them
Take them out of the oven and put them in a large dutch oven, add broth, bring to a low boil over med-low heat (2-3 on gas range)
Cover and simmer for 1 hour, then immersion blend
Add 1 cup of half and half and a generous amount of creole seasoning (about a tablespoon), turn heat to low, and put the lid back on
Fry the boudin in a pan for about 3 minutes per side, then slit the casing open and fry the contents with a little bit of oil until it browns a bit
Once the boudin is browned, break it up very small and mix into the soup