The shift is over and we’ve swapped the uniforms and gun belts for aprons and spatulas. That’s right, folks, it’s time for Cooking With Cops, and we’re pleased to have Emily Farnham join us again this week. Last week’s baked apples were to die for…
And I’m sure this week’s recipe, Emily’s Hangover Soup, will be just as electrifying. So let’s dive right in.
As always, we must first collect the evidence.
1/2 LB POLISH SAUSAGE THINLY SLICED
2 SLICES BACON
1 MED ONION CHOPPED
1 MED GREEN BELL PEPPER CHOPPED
4 C BEEF BROTH
16 OZ RINSED SAUERKRAUT
1 C SLICED MUSHROOMS
2 STALKS CELERY CHOPPED
2 LARGE TOMATOES CHOPPED
2 TSP PAPRIKA
1 TSP CARAWAY SEED
1/2 C SOUR CREAM
2 TBSP FLOUR
First, lean over the bowl and begin to pray, promising to never, ever drink again…
Oops, wrong procedure!
Here you go:
IN DUTCH OVEN COOK SAUSAGE AND BACON TIL BROWN AND BACON IS CRISP.
REMOVE SAUSAGE AND BACON AND DRAIN.
STIR ONIONS AND PEPPER IN DRIPPINGS AND COOK TIL TENDER. DRAIN OFF FAT .
STIR IN ALL INGREDIENTS EXCEPT FLOUR AND SOUR CREAM AND SIMMER 45 MINUTES.
MIX FLOUR AND SOUR CREAM TOGETHER UNTIL SMOOTH.
GRADUALLY ADD HOT LIQUID TO MIXTURE TIL SOUR CREAM IS HOT AND NOT CLUMPY. THEN ADD TO SOUP AND COOK UNTIL THICKENED AND BUBBLY. APPROX 1 MINUTE.
ENJOY, ENJOY, ENJOY!
*Today’s recipe comes to us from the kitchen of Southland fan Emily Farnham. You can visit Emily on Facebook. You can visit Southland Tuesday nights on TNT at 10pm. You can enjoy Emily’s Hangover Soup anytime.
*Do you have a recipe you’d like to share with thousands of daily Graveyard Shift readers? If so, please contact us at [email protected]