Hearty potato and mushroom soup with Mettwurst

Ingredients for 6 servings:

• 1 ½ kg potatoes
• 2 bunch soup greens, à. approx. 500 g
• 200 g mushrooms, brown
• 3 onions
• 3 tbsp margarine
• 2 liters of instant chicken broth
• ½ tsp thyme, dried
• 300 g cooked sausages or Mettwurst
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean, wash, and finely chop the potatoes, vegetables, and mushrooms. Peel and dice the onions. Heat the fat in a saucepan and sauté the onions until lightly browned, stirring occasionally. Add the potatoes, vegetables, and mushrooms and continue to cook. Pour in the chicken stock, add the thyme, and simmer covered for 20 minutes. Slice the sausages and let them simmer in the soup for 5 minutes. Finally, season with salt and pepper.