Amish Sauerkraut Soup

Amish Sauerkraut Soup Recipe:

Amish Sauerkraut Soup

      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 its juice and bring to a boil; the
mixture will continue to thicken. Taste for tartness,
add lemon juice if desired. Add the parsley and serve
at once.

From Cooking from Quilt Country by Marcia Adams.