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Toni, I really enjoyed this soup. The different textures are really palette pleasing. My prosciutto was so lean, I had little fat to work with for the roux, so I made up a little butter and flour roux myself and cooked it until it was a deep golden color. I sliced up the prosciutto into little bitty pieces and added to the sauerkraut when I added the roux. The only recommendation I would make, is to perhaps add a little more liquid, maybe a little vegetable broth because this really does thicken up quite a bit. I guess it would be a personal preference, but I would not add any extra liquid until you have blended everythng together for the last 30 minutes of cook time. That's when you can really tell if the soup is going to be too thick or not. After you and I zmailed re: what I could sub for cranberry beans since I couldn't find them, I did end up using dried Pinto beans and that worked out very nicely. This is a bit labor intensive, but I am glad I tried it. Perfect for a cool fall, or blustery winter day. Thanks for posting this Toni. Nick's Mom

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Brenda. September 02, 2006
Bean, Potato and Sauerkraut Soup