Slovak Christmas Mushroom Soup
photo by ClickandCookRecipes
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 (4 ounce) package dried oyster mushrooms
- 1 (4 ounce) package dried shiitake mushrooms
- 1 (8 ounce) package white button mushrooms
- 7 (14 ounce) cans sauerkraut juice (more or less depending on how tart you want the soup)
- 2 cups water (or to taste)
- 1 (12 ounce) box tiny noodles (ex. Pastina or Acini di pepe)
- 1⁄4 cup butter
- 1⁄2 cup flour
directions
-
Directions:
- Remove dried mushrooms from packages and soak in water to re-hydrate.
- Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.
- Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
- Cook pasta till al-dente and set aside.
- Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.
- You're done!
-
How to serve:
- Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).
Reviews
-
This is our favorite soup too!! I use canned mushrooms which is easier for me. I recently found a farmers market that sells..sauerkraut and they had sauerkraut juice so I bought several gallons of it. I also ask our local store manager to order it for me. FRANKS sauerkraut juice is made in Fremont, Ohio...might have to take a road trip to buy some. Who would think sauerkraut juice could make such a yummy soup??
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First Christmas Eve the torch was passed to me for our traditional Eastern European XMas Eve dinner. First of all, soup was a big hit, even with my 5 and 6 year old and non-Slavic in-laws and hubby. I made a few minor tweaks to the recipe... Used juice from 5 large jars of sauerkraut (saved the sauerkraut for pierogi later), used 1/2 the amount of butter the recipe called for and put pastina in the soup too (my grandmother always made this way). Added some pasta water to cut down on the tartness a little (soup had reduced a little too much) and used 1.5 packs of dried shiitake mushrooms rehydrated in addition to one pack of white button mushrooms and 1 pack of oyster mushrooms. Finely chopped it all.