European Kraut Soup

A co-worker gave me this receipe. She cut it out of a local news paper.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  lb mushroom, cleaned and chopped fine
• 1 (10 ounce) can sauerkraut, drained
• 1⁄2 cup onion, finely chopped
• 1  quart water (use half & half or whole milk for thicker soup)
• 4  tablespoons butter
• 2  tablespoons flour
•  paprika (to garnish)

Directions

1. Cook mushrooms in 1 quart of water for 30 minutes.
2. Add kraut and cook for another 25 minutes.
3. Lightly brown onion in 1 tablespoon butter and add to soup.
4. In a saucepan, melt remaining butter.
5. Whisk in flour and lightly brown.
6. Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer.
7. Add salt to taste.
8. Top each serving with a dash of paprika.