PORTUGESE SOPA (SOUP)
A meal in itself! Serve with crusty bread and a good red wine!
Scaled for 4 generous servings

1 lb. linquica [Portugese sausage]
4 cups sauerkraut [rinsed]
1 cup chopped yellow onions
2 cups drained garabanzo beans
1 cup chopped red bell peppers
2 cups beef or chicken stock
1 cup finely chopped or grated carrots
1 cup instant mashed potatoes [Optional]
2 Tbl. chopped garlic
1 bay leaf
1 cup burgundy wine
1/2 cup Madiera wine
1/2 cup olive oil
1 tsp. salt
1 tsp. black pepper
Manhattan Clam Chowder

Peel the linguica and slice into 1/4 inch rounds. Cook in a skillet or microwave just long enough to remove the fat. No longer than 2 minutes on high in the microwave. In a large stock pot or soup pot add the olive oil and saute the onions, garlic and bell pepper until the onions are translucent. Add all the other ingredients except for the mashed potato flakes. Simmer the soup for about 2 hours, stirring occasionally. Add the mashed potato flakes to thicken the soup to a desired consistency.