1/2 onion finely chopped
3 or 4 cloves of garlic diced
1 zucchini grated
1 carrot grated
1 celery rib diced
2 or 3 bay leaves
2 TBS chick soup base
2 links of Italian sausage
green onions cut
1 can evaporated milk (large if making a lot)
salt & pepper to taste <
Bring water and chicken soup base to a boil in soup pot. Add kosher salt and potatoes. Bring back to a gentle boil. In about 15 mins, add celery, carrots and zucchini and bay leaves simmer for 20 more mins.
In a seperate skillet saute the sausage in a little olive oil. When it is almost cooked add the onions and garlic and saute till they are done.
Then I add the sausage mixture to the soup pot and add the chopped green onions. Then I mix some of the hot soup into a small bowl with the milk and add to pot. (A spoon or two of flour can be added to milk if you want a thicker soup).
When done (about an hour) I take a potato masher and mash a few to thicken mine. I add lots of fresh ground black pepper, remove bay leaves and sprinkle chopped parsley on top to serve.<
Submitted By: Lenore from TX on 2003-11-14