HANGOVER SOUP

Ingredients:

• 1/2 lb Polish sausage, thinly sliced
• 2 slices bacon
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 4 cups beef broth
• 1 (16 oz) can sauerkraut, rinsed, drained, and snipped
• 1 cup sliced fresh mushrooms
• 2 stalks celery, sliced
• 2 tomatoes, chopped
• 2 tsp paprika
• 1 tsp caraway seed
• 1/2 cup dairy sour cream
• 2 tbsp all-purpose flour

Instructions:

1. In a Dutch oven, cook sausage and bacon until sausage is browned and bacon is crisp. Remove and drain. Crumble bacon. Reserve drippings.
2. In the drippings, cook onion and green pepper until tender but not browned. Drain off fat.
3. Stir in cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika, and caraway seed. Bring to a boil, then reduce heat. Cover and simmer for 45 minutes.
4. In a small bowl, combine sour cream and flour. Gradually stir about 1 cup of hot soup into the sour cream mixture, then return all to the Dutch oven.
5. Cook and stir until thickened and bubbly. Cook for 1 minute more.