4 med. potatoes, diced
4 celery stalks, trimmed & sliced
1/2 onion, chopped
1 tbsp. butter
2 c. ripe or canned tomatoes, peeled & chopped
1 (8 oz.) can tomato puree
1/2 lb. Italian or Spanish sausage
6 c. chicken broth
3 bay leaves
1/8 tsp. thyme
1/2 tsp. basil
1 c. chopped parsley
3 tbsp. sugar
1/2 c. Madeira wine

Boil potatoes until tender. Meanwhile, in frying pan cook the sausage until nearly done. In a Dutch oven, saute the sliced celery and onion in butter until barely done. Add 2 generous cups chopped tomato, tomato puree and the cooked sausage and cook gently for 10 minutes. Add chicken broth, bay leaves, thyme, basil, parsley, sugar, simmer 30 minutes. Add potatoes and scant cup Madeira wine stirring until smooth and hot. Remove bay leaves. Serve with fresh bread, butter and salad.