Recipe - Basque Potato And Sausage Soup

8 ounce Smoked hot sausage; cut or sliced up
1/2" thick
1 md Onion; in 1/4" chunks
2 Small ribs celery; biascut
3/4" thick
2 md Tomatoes; in 1" pieces
1 lg Red potatoes, unpeeled; in
1/2" dice
1 One half cup Chicken stock or canned
broth
1 teaspoon Dried thyme
Salt and freshly ground
pepper

Combine the sausage and onion in the pressure cooker. Cook, uncovered over
MediumHigh heat, stirring often, until the sausage is browned, 45
minutes. Add the celery, tomatoes, potatoes, chicken broth and thyme. Cover
and bring up to High pressure. Reduce heat to stabalize pressure and cook
for 8 minutes. Reduce pressure and season with salt and pepper to taste. MC
formatting by bobbi744@sojourn.com

Recipe By : The Best Pressure Cooker Cookbook Ever, Pat Daily

Posted to MCRecipe Digest V1 #233

Date: Tue, 01 Oct 1996 11:13:24 0400

From: Robertal Banghart bobbi744@sojourn.com

Serving Ideas : Serve with red cabbage slaw & whole wheat bread

NOTES : Rustic ingredients make this a hearty winter meal.