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Title: Amish Sauerkraut Soup
Yield: 10 Servings

Ingredients

      1 lb smoked sausage (kielbasa)
      6 tb onion; chopped
    1/4 c  flour
    1/2 ts thyme
    1/2 ts black pepper
      3 c  milk
      1 c  half-and-half
      8 oz sauerkraut, with juice
  1 1/2 tb lemon juice (optional)
      2 tb fresh parsley; chopped

Instructions

Chop the sausage coarsely by hand or in a food processor (leave the
casing on). Transfer the sausage and onion to a deep pan, and saute
over medium heat until the sausage is lightly browned, about 8
minutes.

On a small plate combine the flour, thyme, and pepper. Add to the
sausage and brown all together until the mixture bubbles up, about 5
minutes. Add the milk and the half-and-half all at once, and cook
stirring until the mixture again bubbles up, about 5 minutes. Add
the sauerkraut and it juice and bring to a boil; the mixture will
continue to thicken. Taste for tartness, and lemon juice if desired.
Add the parsley and serve at once. From Cooking from Quilt Country by
Marcia Adams.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

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