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Sauerkraut Soup

1 lb smoked sausage (kielbasa) in a large link, casing left on
6 Tbs chopped onion
1/4 cup flour
1/2 tsp dried thyme, rounded
1/2 tsp pepper
3 cups milk
1 cup half and half
8 oz. can sauerkraut, with juice
1 1/2 Tbs lemon juice
2 Tbs finely chopped fresh parsley

Chop the sausage coarsely by hand or in a food processor. Transfer
the chopped sausage and onion to a deep pan, and saute over medium
heat until the sausage is lightly browned, about 8 minutes. On a
small plate or wax paper, 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 half and half all at once,
and cook, stirring until the mixture again bubbles up, about 5
minutes. Add the sauerkraut and its juice and bring to a boil;
the mixture will continue to thicken. Taste for tartness, and add
lemon juice if desired. Add parsley, and serve at once.

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