Sauerkraut Soup 1968 - cooking recipe

Ingredients

1 lb smoked sausage, left in casing (Keilbasa)
6 tablespoons chopped onions
2 small potatoes, in a small dice (optional)
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
3 cups whole milk
1 cup half-and-half cream
8 ounces sauerkraut, with the liquids
1 1/2 tablespoons lemon juice (this will make it more sour, taste to your desired likness before adding.) (optional)
2 tablespoons finely chopped Italian parsley (to garnish)

Preparation

Chop the sausage coarsely into small pieces.
Place the onion potato and sausage into saucepot and saute over med.
heat, until meat is lightly browned, about 6 minutes.
Combine the flour, thyme, and pepper and add to meat mixture and cook over med.
heat until flour bubbles, about 6 minutes.
Add milk, cream and cook until bubbling about another 6 minutes.
Add the sauerkraut and bring to a boil.
Taste now for seasonings, and if not too tart for you, you can add the lemon juice now.
Boil until thickened.
Add parsley and serve--.