Sauerkraut Soup Ala Sooz's Family |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Even the people in my family who claim to hate sauerkraut love this soup. It is my adaptation from a recipe I had that I KNEW the family would NOT like. This is so good on a cold winter day served with warm crusty bread and a nice German Beer. This can be low(er) carb too by using a LC thickener. Ingredients:
3 tablespoons butter |
1 lb smoked sausage (kielbasa) |
1/2 teaspoon onion powder (can use 1 chopped onion if your family likes onion) |
1/3 cup flour |
1/2 teaspoon thyme |
1 tablespoon parsley |
1/2 teaspoon black pepper |
2 cups chicken broth |
1 cup milk |
1 cup half-and-half |
8 ounces sauerkraut, with juice |
4 ounces velveeta cheese, cubed |
Directions:
1. Melt butter in a large dutch oven.
2. Chop the sausage coarsely by hand or in a food processor (leave the casing on).
3. Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
4. Saute over medium heat until the sausage is lightly browned, about 10 minutes.
5. On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
6. Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
7. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
8. Reduce heat and add Velveeta, stirring until melted.
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