Today's feature is from Terri Thomsen who's recipe made us feel warm and fuzzy thinking about a family gathered together during the holidays sharing a comforting warm meal. Here is what Terri told us about how this recipe got its name... 

"My Mom, Dorothy Ayling, started a family tradition of making this soup every Christmas Eve. When my kids were little they re-named it "Santa Soup."  Two of my Mom's granddaughters are vegetarian so she has also adapted the "Santa Soup" recipe for their diet and makes it both ways so all of us can enjoy our tradition. The standard meal is Santa Soup, Swiss fondue and bread, and a good leafy green salad. After we eat we enjoy a rousing gift exchange game highlighted by gift stealing and then settle in for pinochle and Christmas cookies. I hope you enjoy the Santa Soup - both versions!"

Terri shared with us both the non-vegetarian and vegetarian variation. We hope you enjoy as much as we did! 

Ingredients: 

• 8 oz OlyKraut Original or Easter European 
• 3 pints beef stock (veggie stock)
• 3 medium russet potatoes 1/2 inch cubed
• 2 bay leaves
• 2 slices of bacon (omitted in the veggie version)
• 2 polish sausage - 1/2 inch cubed (substitute Italian FieldRoast sausages)
• 1/2 cup heavy whipping creme (any non-sweet nut milk)
• 1 cup sliced mushrooms
• 1 Tbs all purpose flour
• 1 Tsp butter - the veggie version

Directions: 

Cook the bacon slices in your soup pot - remove bacon but leave fat. In veggie version start here with a small amount of butter melted in your pot. Sear the potato cubes for color, crumble the bacon in meat version and add it back to the pot along with the stock, mushrooms, sausage and OlyKraut and bay leaves. Heat through over medium heat. Add creme/nut milk and flour, heat through again. Serve and enjoy with the rest of your traditional holiday meal! Serves 6

Estimated Time: 
30 minutes to prep
30 minutes to cook