Sauerkraut Soup I

Dried mushrooms, sauerkraut and sauerkraut juice are simmered in a Dutch oven in this soup which is thickened with a roux and barley.

Steep mushrooms in 1 1/2 cups of boiling water until they are soft and you can chop them (I use a food processor). Save the water to add to the soup. It gives it a nice rich color. Put sauerkraut,...


Ingredients

  • 1/3 cup dried mushrooms
  • 1 1/2 cups boiling water
  • 1 (32 ounce) jar sauerkraut with juice
  • 1 1/2 quarts water
  • 1/2 cup barley
  • 5 tablespoons butter
  • 1 onion, finely diced
  • 5 tablespoons all-purpose flour
  • salt and pepper to taste

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