Sauerkraut Soup I

Slice the smoked casing sausage into rounds approximately ¼ inch thick.

Heat a large pot over medium-high heat and add the sausage slices, cooking for 5-7 minutes until browned on both sides.

Sprinkle the flour over the sausage and stir constantly for 1 minute to create a roux and coat all pieces evenly.

Gradually pour in the milk while stirring constantly to prevent lumps from forming, then add the sauerkraut with its liquid.

Bring the soup to a simmer and cook for 10 minutes, stirring occasionally to ensure even heating.

Reduce heat to low and stir in the half and half, dill, and thyme, stirring gently until the cream is fully incorporated.

Add the lemon juice and taste the soup, adjusting seasoning as needed before serving hot in bowls.