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–+ servings

Sausage Soup

This recipe is from a recipe booklet from a sausage maker in the 80's, and it does sound good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup beef broth
  • 1 cup chicken broth
  • 1/4 cup celery, coarsely chopped
  • 1/4 cup onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 medium potato, diced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 250 grams Kielbasa sausage, (8 oz)
  • 1 cup Swiss cheese, shredded
  • 250 grams sauerkraut, (8 oz)
  • 1 cup whipping cream
  • 1 cup milk
  • 1/4 teaspoon white pepper
  • 2 spring onions, sliced, white and green parts

Instructions
 

  • In a pot, add the broths, onion, celery, bell pepper, and potato. Place on high heat and bring to a boil, then reduce heat to a simmer and cook until the potatoes are just tender, about 10 to 15 minutes.
  • Mix together the cornstarch and cold water, stir that into the soup, and bring the soup to a boil while stirring, then reduce to a simmer and cook until the soup thickens.
  • While the soup is simmering, cut the sausage into quarters lengthwise, then crosswise into 1/4 inch pieces.
  • Add the sausage, Swiss cheese, sauerkraut, cream, and milk to the soup and stir everything together. Heat on a low simmer until heated through, do not let the soup boil.
  • When it is hot, remove from heat, stir in the white pepper.
  • Ladle into bowls and garnish with spring onion. Serve and enjoy.

Notes

Low cost per serving.
Adapted from a sausage company recipe booklet.