Sauerkraut Soup - cooking recipe

Ingredients

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

Preparation

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