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.