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AMISH SAUERKRAUT SOUP
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Penndutch
Amount Measure Ingredient -- Preparation Method
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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
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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