Sauerkraut Soup

Total Time

1 Hour 45 Minutes

Servings

6

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 plain flour
• salt and pepper to taste

Instructions

1. Steep mushrooms in 1 1/2 cups of boiling water until soft. Save the water to add to the soup.
2. Put sauerkraut, sauerkraut juice, and 1 1/2 quarts water in soup pot (5-quart Dutch oven is fine). Bring to a boil, add chopped mushrooms and mushroom water. Turn down heat and simmer for one hour.
3. Add barley (rinsed) and cook until barley is done.
4. In the meantime, melt the butter and saute onions until they're soft. Add the flour to the onion mixture to thicken. Add some of the boiling liquid from your soup to the onion mixture and when smooth add to soup.
5. Add salt and pepper to taste. If soup is too thick for your taste, add a little more sauerkraut juice mixed with water.