2 cep mushroom sausages
600 g potatoes
1/2 head of celery
1 brunch or parsley
Salt - Pepper
Wash, peel and chop all the vegetables. Chop the onion. On a low heat, brown the chopped onion in the butter with half of the parsley.
Pour 2 litres of water into the pan and bring to the boil. Then, add the other vegetables. Simmer, covered, on a medium heat for 40 minutes.
Cut the cep mushroom sausages into pieces and cook them in the soup for
10 minutes. Add the rest of the parsley. Season with salt and pepper to taste.
Enjoy your meal !