Sauerkraut Soup

Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.

Step: 1

Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

Per Serving: 480 calories; protein 23.1g; carbohydrates 17.5g; fat 35g; cholesterol 87.8mg; sodium 1448.9mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.