Yield: 6 Servings
|5 \N||Stalks celery|
|2 mediums||Onions; sliced (up to)|
|½ cup||Parsely flakes|
|1½ pounds||Uncooked Polish sausage; skinned; sliced in bitesize pieces|
|1 pint||Sour cream|
Place potatoes, celery, onion & parsley in a 4-quart kettle & cover with water up to 3 inches from top of the kettle. Boil for about 1 hour until vegetables are done. Add Polish sausage & sour cream. Cook for 1 additional hour. Serves 6-8. This soup tastes best when eaten with rye bread.
MRS DAVID J. (IRENE) BLACKBURN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .