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Amish Sauerkraut Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AMISH SAUERKRAUT SOUP
 Categories: Soups, Penndutch
      Yield: 10 Servings
 
      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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