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Amish Sauerkraut Soup
Recipe Submitted by: Judi M. Phelps
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
5 lb Smoked sausage (Kielbasa)

2 lg Onion -- chopped

1 1/4 c Flour

1 Tbl. Thyme

1 Tbl. Black pepper

1 gal. Milk

5 c Half-and-half

2 lb. Sauerkraut, with juice

1/4 cup Lemon juice (optional)

Fresh parsley -- chopped



Chop the sausage coarsely. 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.

For service, garnish with fresh chopped parsley.

Source-
Cooking from Quilt Country by Marcia Adams.


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