Chowderheads and Weiners

Ah, chowder, the quintessential soup of New England. Corn, potatoes and broth, with or without clams; a soup that's an American tradition. Maybe that's why this German version seems so wrong. If I asked you to name 10 ingredients that might be found in a bowl of chowder, what would you say? I'll wait a moment while you make your list................................................. Okay, name your 'ten likely ingredients'. Sauerkraut is not on that list, is it? How about all beef weiners?

Yes, lolcat, weiners. There is one thing this recipe has going for it though - you just dump the ingedients in the pot, heat for 15 minutes, and dinner is ready. Introduce it as Beefy Mushroom Soup and maybe the family will go for it.

 GERMAN CHOWDER
1 pound package sauerkraut
3 cups beef broth
1 onion, chopped fine
1/4 pound mushrooms, sliced
4 beef frankfurters, sliced very thin so they will curl when cooked
1/4 tsp. paprika
Salt and pepper

Mix together the first five ingredients and bring to a boil. Simmer 15 minutes; add spices and serve.

Truly Unusual Soups, Lu Lockwood, Pequot Press, 1977