European Kraut Soup

Name: European Kraut Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 lb mushroom, cleaned and chopped fine; 1 (10 ounce) can sauerkraut, drained; 1/2 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)

Submitted by Jane from Ohio

"A co-worker gave me this receipe. She cut it out of a local news paper."

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Ready In:: 1hr 5mins
Ingredients:: 7
Serves:: 4-6

ingredients

1 lb mushroom, cleaned and chopped fine
1 (10 ounce) can sauerkraut, drained
¹⁄₂ 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

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

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Reviews

Both my husband and I really enjoyed this. I used milk, and I'm glad I did, because I don't know if it would have been creamy enough if I hadn't. I cooked the whole time on a low setting. I did get a little worried when it seemed like the milk was curdling, but 20 minutes after I added the sauerkraut, it worked itself out. Overall, I was very impressed, and happy to finally find a recipe that combined my husband's two favorite foods. Thank you.

angiyoungblood