smoked sausage soup

by Diana

1/2 lb. smoked pork sausage
2-3 c. cabbage
1/2 small turnip OR 4 small potatoes
2 carrots
1 stalk celery
salt
milk or cream

Slice all the vegetables while the sausage is boiling gently in 2 quarts of water. Add the vegetables to the pot with a pinch of salt and cook about 20 minutes or until the vegetables are soft and the soup is very thick. Remove the sausage and cut into 1/4 inch slices. Return the sausage to the soup and thin with milk or cream. Cover and heat.