Octoberfest Sausage Soup

Submitted by PSU Lioness

"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!"

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

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.

Reviews

[TallRusty]

Made it for our church soup lunch. You know it's good when none was left to take home when a dozen soup varieties were brought for 35 attendees. I used sweet green Cubanelle Peppers which I prefer over Bell Peppers. Multiplied recipe times 4 to fill 7 qt cast iron stock pot. The text says potatoes to be added but it wasn't in the ingredient list so none were used. Hearty and delicious!

 

[lau2659]

Wonderful creamy hearty soup! The entire family loved it (including 2 toddlers)! I doubled the recipe to feed 6 people and only had about 2 cups leftover! Pair this with a side salad and a warm loaf of buttery french bread. Everyone will be so busy eating it will be the quietest dinner ever!