Christmas Eve Sour Mushroom Soup

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READY IN: 2hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.
  • Add water to pot, making sure there's about an inch of room at the top.
  • Bring to a low boil and cook for about 30 to 45 minutes.
  • Stir in rinsed sauerkraut.
  • In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.
  • Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.
  • Gradually add the roux mixture into the soup pot, whisking to avoid lumps.
  • Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.
  • About 30 minutes before serving the soup, stir in cooked rice.
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