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Kielbasa Soup

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Ingredients

Adjust Servings:
2 (1 lb) kielbasa, rings, minimum
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
1 quart milk, as needed
salt and pepper, to taste
cornstarch, as needed to thicken

Nutritional information

352
Calories
257 g
Calories From Fat
28.6 g
Total Fat
10.7 g
Saturated Fat
73.5 mg
Cholesterol
1145.2 mg
Sodium
7.3 g
Carbs
0 g
Dietary Fiber
1.6 g
Sugars
15.6 g
Protein
270g
Serving Size

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Kielbasa Soup

Features:
    Cuisine:

    If you want a richer flavored soup, you might want to replace some of the water with the chicken broth.

    This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms.

    For additional pictures, please visit:

    http://www.capnrons.com/R_M_Kielbasy_Soup.html?id=RZ

    • 125 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Kielbasa Soup, If you want a richer flavored soup, you might want to replace some of the water with the chicken broth This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms For additional pictures, please visit: capnrons com/R_M_Kielbasy_Soup html?id=RZ, If you want a richer flavored soup, you might want to replace some of the water with the chicken broth This soup also can be used for the base for something like mushroom soup, Take the leftover soup and add sauteed mushrooms For additional pictures, please visit: capnrons com/R_M_Kielbasy_Soup html?id=RZ


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    Steps

    1
    Done

    Boil the Kielbasa For 45-60 Minutes With One Can of Chicken Broth, One Can Beef Broth, and Just Enough Water to Cover. Pierce With a Fork During Cooking to Let Some of the Fat Out. Be Careful not to Pierce Too Much Because Then the Kielbasa Will Be Dry.

    2
    Done

    Set It on a Plate and Cover With Aluminum Foil to Keep Warm Until You're Ready to Eat.

    3
    Done

    Add the Milk and the Pepper to the Kielbasa Broth. Then Make Up a Slurry of 1/4" Cup Cornstarch, and 1/2 Cup Water, to Thicken. You Must Bring the Soup Back to a Boil For the Cornstarch to Work, So Do It, Then If It's not Thick Enough, Make Up Another Slurry Adding a Little at a Time, Until the Soup Is Thick and Creamy.

    4
    Done

    Serve It in a Large Bowl So That You Can Place on Piece of Each of the Items from the Table in It. This Was Done by My Grandmother, and We've Continued to Eat the Soup This Way.

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    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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