Oktoberfest Sausage Soup Recipe
Ingredients
1/2 pound Smoked Sausage
1 cup beef broth
1 cup chicken broth
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green bell pepper
1 medium potato, pared, diced
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 cup (4 ounces) shredded Swiss cheese
1 can (8 ounces) sauerkraut, drained
2 cups half and half
1/4 teaspoon ground white pepper
2 green onions, sliced
Directions
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.
Add dissolved cornstarch; cook and stir until soup thickens.
Cut sausage into quarters lengthwise, then cut crosswise into 1/4-inch pieces.
Add sausage, cheese, sauerkraut, half and half and white pepper.
Stir.
Continue heating until mixture is hot.
DO NOT BOIL.
Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
Add dissolved cornstarch; cook and stir until soup thickens.
Cut sausage into quarters lengthwise, then cut crosswise into 1/4-inch pieces.
Add sausage, cheese, sauerkraut, half and half and white pepper.
Stir.
Continue heating until mixture is hot.
DO NOT BOIL.
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