GERMAN SAUSAGE SOUP
My granddaughter Vivian is addicted to this soup. The original soup calls for "Bratwurst" or "Knackwurst" but I usually use Polish Kielbasa instead.
Provided by Marsha Gardner
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
- 2. Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
- 3. Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.
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