4 large potatoes
1 1/2 pounds ground pork sausage
3 tablespoons celery seed
12 slices bacon, diced
12 slices celery, diced
1 onion, diced
1 1/2 tablespoons chicken bouillon granules
1/2 pound sliced mushrooms
1 pint crumbled bacon
1/2 cup chopped onion
2 tablespoons chopped celery
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon dried parsley
In a large pot, combine potatoes, meat mixture, sausage, celery seed, bacon, celery, onion, chicken bouillon, mushrooms, celery and onions. Bring to a boil, reduce heat to low and simmer until mushrooms are softened.
Stir in the bacon and celery mixture, cover and remove from heat. Cook for 20 minutes. Stir in crumbled bacon and celery mixture. Pour over soup, and allow to heat through.
Good and easy, but some directions need to be followed. First, pre-cook the noodles according to package directions. Second, wash and pat the carrots and other small bits of meat dry. Third, while still warm, reduce the sauce. Fourth, when everything is nice and creamy, add flour to the hot mixture to make a rue which you want to thicken before proceeding. Fifth, when you're done, let the sauce simmer in the broth and cheese for a bit on the stove before covering it and pressing it up.
⭐ ⭐ ⭐ ⭐ ⭐