Octoberfest Sausage Soup
photo by TallRusty
- Ready In:
- 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
- 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" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
- Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
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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!
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