“A co-worker gave me this receipe. She cut it out of a local news paper.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb mushroom, cleaned and chopped fine
  • 1 (10 ounce) can sauerkraut, drained
  • 12 cup onion, finely chopped
  • 1 quart water (use half & half or whole milk for thicker soup)
  • 4 tablespoons butter
  • 2 tablespoons flour
  • paprika (to garnish)

Directions

  1. Cook mushrooms in 1 quart of water for 30 minutes.
  2. Add kraut and cook for another 25 minutes.
  3. Lightly brown onion in 1 tablespoon butter and add to soup.
  4. In a saucepan, melt remaining butter.
  5. Whisk in flour and lightly brown.
  6. Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer.
  7. Add salt to taste.
  8. Top each serving with a dash of paprika.

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