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,...
- Yield: 6
- Cooking time: 1 Hour 35 Min
- Publisher: Allrecipes.com
- 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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