Octoberfest Sausage Soup

• 1/2 lb smoked sausage
• 1 cup beef broth
• 1 cup chicken broth
• 1/4 cup coarsley chopped celery
• 1/4 cup coarsley chopped onion
• 1/4 cup coarsley chopped green bell pepper
• 2 tablespoons cornstarch, dissolved in 2 tbsp water
• 1 cup shredded swiss cheese
• 1 (8 ounce) can sauerkraut, drained
• 2 cups half-and-half
• 1/4 teaspoon white pepper
• 2 green onions, sliced

1. Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
2. Add dissolved cornstarch; cook and stir until soup thickens.
3. Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
4. Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.

sausage, beef broth, chicken broth, coarsley, coarsley, coarsley, cornstarch, swiss cheese, sauerkraut, white pepper, green onions

Taken from www.food.com/recipe/octoberfest-sausage-soup-315485 (may not work)