Basque Potato and Sausage Soup

Ingredients: Ounces Smoked Hot Sausage; Sliced 1/2" Thick Medium Onion; In 1/4" Chunks Small Ribs Celery; Bias-cut 3/4" Thick Medium Tomatoes; In 1" Pieces Large Red Potatoes, Unpeeled; In 1/2" Dice 1 1/2 Cups Chicken Stock Or Canned Broth Teaspoon Dried Thyme Salt And Freshly Ground Pepper Makes:

Directions:

Combine the sausage and onion in the pressure cooker. Cook, uncovered over Medium-High heat, stirring often, until the sausage is browned, 4-5 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 MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:13:24 -0400 From: Robertal Banghart Serving Ideas : Serve with red cabbage slaw & whole wheat bread NOTES : Rustic ingredients make this a hearty winter meal.

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