Title: Basque Potato and Sausage Soup
Categories: Onions, Potatoes
Yield: 4 Servings

8 oz Smoked hot sausage; sliced
-1/2" thick
1 md Onion; in 1/4" chunks
2 Small ribs celery; bias-cut
-3/4" thick
2 md Tomatoes; in 1" pieces
1 lg Red potatoes, unpeeled; in
-1/2" dice
1 1/2 c Chicken stock or canned
-broth
1 ts Dried thyme
Salt and freshly ground
-pepper

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.