Amish Sauerkraut Soup
polish kielbasa sausage
light cream (half&half)
Chop the sausage coarsely by hand or in a food processor (leave the casing on).
Transfer the sausage and onion to a deep pan, and sauté over medium heat until the sausage is lightly browned, about 8 minutes.
On a small plate combine the flour, thyme, and pepper.
Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes.
Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
Taste for tartness, and lemon juice if desired.
Add the parsley and serve at once.