Sauerkraut Soup 1968

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 lb smoked sausage, left in casing (keilbasa)
• 6 tablespoons chopped onions
• 2 small potatoes, in a small dice (optional)
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 3 cups whole milk
• 1 cup half-and-half cream
• 8 ounces sauerkraut, with the liquids
• 1 1/2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.) (optional)
• 2 tablespoons finely chopped italian parsley (to garnish)

Recipe

• 1 chop the sausage coarsely into small pieces.
• 2 place the onion potato and sausage into saucepot and saute over med.
• 3 heat, until meat is lightly browned, about 6 minutes.
• 4 combine the flour, thyme, and pepper and add to meat mixture and cook over med.
• 5 heat until flour bubbles, about 6 minutes.
• 6 add milk, cream and cook until bubbling about another 6 minutes.
• 7 add the sauerkraut and bring to a boil.
• 8 taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
• 9 boil until thickened.
• 10 add parsley and serve--.