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1 lb. smoked pork sausage
3 or 4 c. shredded cabbage
5 potatoes, peeled and diced
2 small turnips, peeled and
3 carrots, diced
1 or 2 stalks celery, diced
1 medium onion, diced
salt to taste
milk or cream

Prepare all the vegetables while the sausage is boiling
gently in 2 quarts of water. Add vegetables to pot with salt
and cook about 30 minutes, or until vegetables are tender and
soup is very thick. Remove sausage and cut into 1/4-inch
slices. Return them to soup, thin it with some milk or cream
if you like. Cover and simmer gently until ready to serve.
Hints: Add 3 or 4 dashes of Louisiana red hot sauce to
mixture to add flavor; also, try letting the soup set 2 or 3
hours before serving to allow seasons to mix.

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