Sauerkraut Soup



  • ½ qt. sauerkraut
  • 1 cup mushrooms, chopped
  • 2 qts. water
  • Salt and pepper to taste
  • 2 tablespoon butter
  • 1 small onion
  • 1 tablespoon flour


Rinse sauerkraut twice. Wash mushrooms. Cover sauerkraut and mushrooms with water and cook until tender (about 1 ½ hours). Chop onion and fry in butter and add to soup. Brown flour in the other tablespoon of butter until nut brown. Pour 3 tablespoons of soup into the browned flour, mix and add to soup. Bring to boiling point and serve.