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Sauerkraut Mushroom Soup
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
By this time of year in days gone by, autumn’s cabbages would have been fermented and brined as sauerkraut, and late mushrooms would have been dried. This soup really celebrates what the past year has reaped.
Ingredients
For Soup
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Method
For soup, boil diced potatoes in salted water until tender. Drain potatoes, reserving ½ cup (125 mL) of water for the soup. Open sauerkraut and drain, reserving ½ cup (125 mL) of juice for the soup. Rinse sauerkraut lightly and set aside.
In a heavy-bottomed pot, melt shortening and butter over medium heat. Add flour and stir constantly, cooking into a deep golden brown color, about 8 m