POTATO SAUERKRAUT SOUP FOR THE SOUP KITCHEN ENJOY DAN:

POTATO SAUERKRAUT SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

22-cups chicken broth

1 gallon sauerkraut

1/4-cup olive oil

3-(26 Oz) can cream of mushrooms soup

16-ounces fresh mushrooms

10 Yukon gold potatoes cut into small cubes

10 carrots, chopped

 5-onions, chopped

4-5 pound brats

10 stalks of celery

1-cup vinegar

4 bay leaves

1/4-cup dried dill weed

3 tablespoon caraway seeds, toasted and ground

3 tablespoons smoked paprika

3 teaspoon pepper

DIRECTIONS:

1.   In a stock-pot cook brats and onion in hot oil for 5 minutes.

2.   Stir in carrots, mushrooms and celery and cook 4 minutes more.

3.   Add broth, sauerkraut, potatoes, and cream of mushroom soup, vinegar, bay leaves, dill weed, caraway seeds, paprika, and pepper.

4.   Bring to a boil.

5.   Cover reduces heat and let simmers for 1-1/2- to 2 hours.

6.   Remove bay leaves and serve.

ENJOY DAN:                               BON –APPETITE!!