Shirley's Sausage Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 T salad oil 1 ½ C beef broth
2 med apples, chopped 1 # Polish sausage -
½ C coarsely chopped onion one inch slices, quartered
1 ½ C sliced carrots ¼ t salt
3 C shredded cabbage 1/8 t pepper
Optional: parsley, or thicken with cornstarch and water
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Directions: |
Directions:
In a 3 qt saucepan, heat oil over medium heat. Saute apples and onions, stirring frequently, about five minutes or until quite tender. Stir in broth, sausage, carrots and seasoning. Simmer 30 minutes. Add cabbage, cover and simmer another 10 minutes.
I’ve never used the thickening. And I don’t really measure. I know I use more broth and carrots. Simmering the cabbage is open to longer simmering – or just letting it set for awhile. I use a whole onion, etc. I tried celery once and didn’t care for the effect. |
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Personal
Notes: |
Personal
Notes: Optional: parsley, or thicken with cornstarch and water
In a 3 qt saucepan, heat oil over medium heat. Saute apples and onions, stirring frequently, about five minutes or until quite tender. Stir in broth, sausage, carrots and seasoning. Simmer 30 minutes. Add cabbage, cover and simmer another 10 minutes.
I’ve never used the thickening. And I don’t really measure. I know I use more broth and carrots. Simmering the cabbage is open to longer simmering – or just letting it set for awhile. I use a whole onion, etc. I tried celery once and didn’t care for the effect.
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