Smoked Sausage & Sauerkraut Soup

• 3 quarts chicken stock or low-sodium broth
• One 25-ounce jar of sauerkraut with brine
• 1/2 pound shiitake mushrooms, stems discarded and caps sliced
• 1/2 cup chopped pitted prunes
• 1 medium leek, white and light green parts only, finely diced
• 1 onion, finely diced
• 2 Hungarian wax peppershalved, seeded and thinly sliced
• 6 garlic cloves, thinly sliced
• 2 serrano chiles, seeded and thinly sliced
• Kosher salt
• Freshly ground black pepper
• Four 10-ounce duck legs, skin and excess fat removed
• 3/4 pound Gyulai sausage, cut crosswise into 1/4-inch slices (see Note)
• 4 large tomatoes, diced
• Mashed potatoes, for serving

1. In a large pot, combine the stock with the sauerkraut and its brine.
2. Stir in the mushrooms, prunes, leek, onion, wax peppers, garlic, serrano chiles and a generous pinch each of salt and pepper.
3. Add the duck legs and sausage and bring to a boil.
4. Simmer over moderately low heat until the duck is tender, about 1 hour.
5. Remove the soup from the heat and stir in the tomatoes.
6. Cover and let stand until the tomatoes are softened, about 30 minutes.
7. Bring the soup back to a simmer and season with salt and pepper.
8. Serve over mashed potatoes.

chicken, brine, shiitake mushrooms, prunes, only, onion, wax peppershalved, garlic, serrano chiles, kosher salt, freshly ground black pepper, duck legs, sausage, tomatoes, potatoes

Taken from www.foodandwine.com/recipes/smoked-sausage-and-sauerkraut-soup (may not work)