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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A co-worker gave me this receipe. She cut it out of a local news paper. 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:
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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