Sauerkraut Soup

A great German soup.  Use corned beef instead of sausage to make it like a Reuben.

  1 Lb Hot Sausage                                                                     1/2 Tsp pepper

  1 Tbl Leek, Minced                                                                 3 Cup 1% Milk

  1/4 Cup Cake Flour                                                                 1 Cup Low Fat Half And Half

  1/2 Tsp dried thyme                                                                 8 Ounce Sauerkraut

  1/2 Tsp Fennel                                                                         1 1/2 Tbl lemon juice

Cook and drain the sausage.  Chop coarsely.

Wipe most of the oil out of the pan, saute the leek in the remaining pan.  Add the flour, thyme, fennel and pepper and stir until it bubbles.  Add the milk all at once, then the half and half.  Bring to a simmer.  Add the sauerkraut - DO NOT DRAIN.  Bring to a boil until it begins to thicken.  Add the lemon juice and sausage, keep on low heat until sausage is reheated.