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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
1/2 lb smoked sausage |
1 cup beef broth |
1 cup chicken broth |
1/4 cup coarsley chopped celery |
1/4 cup coarsley chopped onion |
1/4 cup coarsley chopped green bell pepper |
2 tablespoons cornstarch, dissolved in 2 tbsp water |
1 cup shredded swiss cheese |
1 (8 ounce) can sauerkraut, drained |
2 cups half-and-half |
1/4 teaspoon white pepper |
2 green onions, sliced |
Directions:
1. Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
2. Add dissolved cornstarch; cook and stir until soup thickens.
3. Cut sausage into quarters, lengthwise, then cut crosswise into 1/4 pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
4. Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
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